Do you need a simple, no fuss GF bread and butter pudding? Here you go …. hurry, it can be ready in a jiffy.
1 tsp ground cinnamon
¼ cup berry sugar
4 Tbsp. butter or margarine (whatever you prefer) at room temperature
8 slices crust-on gluten-free whole grain bread
¾ cup five fruit medley mix
2 cups unsweetened almond milk
2 X-large eggs
Mix cinnamon and sugar and set aside.
Spread bread with butter, only on one side and cut diagonally in half.
Arrange butter-side up triangles in the dish, slightly overlapping, forming a spiral.
Sprinkle bread with sugar, cinnamon, and raisins while you spiral pack the bread.
Whisk milk and eggs till well blended and pour over bread and raisins.
Place your dish on top of the heating oven (preheat oven to 350F) for ±15 minutes for bread to absorb milk and egg mixture.
I left it for 20-30 minutes, as I only stock frozen bread slices, thus it required extra time to fully absorb the liquid.
Bake for ±20-30 minutes or till you have a beautiful golden brown crown and the egg/milk mixture fully set.
Serve this moreish pudding, while still warm, either as is or drizzled liberally with some thin cream.
If you prefer you can also serve it with whipped cream or even ice cream.
Have fun with the toppings, and enjoy this golden oldie Bread and Putter pudding which I have adapted tonight to be Gluten-Free, I also slightly altered some other ingredients to my preference.
As I personally only use GF bread and Soy milk, I deliberately modified the original recipe, (posted in February 2016 from the archives) as I have not had Bread and Butter pudding in eons.
If you prefer, you can use regular white bread, normal sugar, plain raisins and regular milk. I also used an additional ¼ cup fruit medley mix.
The standard recipe called for 5 slices of bread, but I used 8 slices as GF bread slices are smaller.
I also tested it with the medley fruit mix, as I ♥ the mixture and prefer it over plain raisins.
Prepared, tried and tested by Esme Slabs
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