Recipe for Gluten Free and Casein Free Bread and Butter Pudding
Bread and Butter Pudding - An English Traditional Comfort Food
This is the gluten free and casein free version of the English traditional comfort food, bread and butter pudding. It is a hearty last course, but can equally be eaten like cake and used as a snack for any lunch box when cooled.
- 4 Large Slices of gluten free and casein free bread, buttered with dairy free margarine spread. Vitalite is really good but you can find comparisons. The crusts must be removed. Cut and fit the buttered bread pieces, into the greased ovenproof dish. This could be a casserole dish, for example.
- 4 oz (125g) sultanas (the type without sulphites)
- 2 tablespoons sugar
- 3 eggs
- 2oz (50g) Castor Sugar
- 1 pint soya or rice milk
- 1/2 teaspoon Cinnamon, you can also use nutmeg and/or mixed spice. Its up to you – whatever rocks your boat! However, ensure that these are gluten free and casein free. CHECK THE PACKAGING INGREDIENTS!
Right then. Now you need to do the next thing in two stages. You are going to make the custard component but you must be careful not to ruin the rice or soya milk. Put this on the hob and slowly heat. This could turn when heated, so keep stiring and don’t let it boil, just get it to boiling point. Right. Now you need to whisk the eggs and caster sugar in a bowl. Strain the soya or rice milk into the yolky mixture, stiring all the while. This is the liquid that will be added later.
Butter side up, place the first layer of de-crusted bread, cut, to fit, to the bottom of the greased baking dish. Yes, this must have been greased first! Now sprinkle the sultanas and a little of the spice with 1 tablespoon of sugar. Create another layer of buttered bread, leaving the top clear.
It is now that you add the liquid. Pour this onto the bread and prod it with you fingers to encourage absorption. Leave to soak for 20 – 30 minutes. Place in a pre-heated oven, 180C/355F/Gas 4, for 20 – 30 minutes or until the custard has solidified. Ten minutes before taking the pudding out, sprinkle the remainder sugar and a little more spice. This will give the pudding a golden brown appearance – YUM!
This pudding can be served hot or left to cool. When it is cool, it can be treated and eaten like cake. When hot can be served like a pudding. You can even freeze it individually for another day!
I hope you found this recipe versatile and filling! Enjoy!!
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