Gluten Free Bread Pudding
This delicious gluten free bread pudding is a delicious and squidgy bake, and great for using up stale gluten free bread. It's packed with dried fruit, with a crunchy, sugary topping.
Servings: 8 portions
Equipment
- 1 20cm baking tin
Ingredients
- 300 g white gluten free bread
- 225 g mixed dried fruit and peel
- 400 ml milk
- 50 g butter melted
- 100 g light brown sugar
- 1 large egg beaten
- 2 tsp mixed spice
- 0.5 tsp cinnamon
- 2 tbsp demerara sugar for sprinkling
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Line a 20cm baking tin (square or round) with baking paper. Set to one side.
- Tear the bread into small pieces and add to a large mixing bowl. Pour over the milk, melted butter, beaten egg, light brown sugar, mixed spice and cinnamon.
- Use your hands to 'squish' the mixture together, until the bread has broken up and absorbed the liquid. It should be quite a wet mixture.
- Add the dried fruit and mix together well using a wooden spoon or spatula.
- Pour the mixture into the lined baking tin and smooth out into one thick, even layer. Sprinkle the top with demerara sugar.
- Bake in the oven for 1 hour 30 minutes, until the top is brown and firm. (You can cover with foil if it starts to become too dark in the oven).
- Remove from the oven and cool on a wire rack for at least 30-40 minutes before removing from the tin and cutting. Enjoy warm or cold.
Video
Notes
- This recipe can easily be made ahead and frozen. It will keep for a few days in an airtight container.
Nutrition
Serving: 1 piece | Calories: 330kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g
