Dairy & Gluten-Free Bread and Butter Pudding
Hey guys, today I'm going to show you how to make the most amazing dairy-free bread and butter pudding. It's really easy, and if you've ever had bread and butter pudding that wasn't dairy-free, you won't notice the difference. This recipe is also gluten-free. Using my homemade gluten-free bread recipe, which you can find in my videos, you can recreate this classic dessert with a twist.
Ingredients:
- 60 grams of sultanas
- 2 tablespoons of rum or brandy
- 500 ml of dairy-free milk
- 2 tablespoons of gluten-free corn flour
- 1 1⁄2 tablespoons of caster sugar
- 100 ml of dairy-free cream
- 1 teaspoon of vanilla extract
- 1⁄2 of orange zest
- 1⁄4 teaspoon of nutmeg
- 1⁄4 teaspoon of cinnamon powder
- 8 to 10 slices of slightly stale gluten-free bread
- Vegan butter or dairy-free butter
- 1 tablespoon of brown sugar
Method
Prepare the Corn Flour Paste:
Start by popping two tablespoons of corn flour into a small bowl with a drop of dairy-free milk and give that a good mix.
Make the Custard:
Pop a medium-sized saucepan onto a medium-low heat. Add the remaining dairy-free milk, the cream, the sugar, vanilla extract, nutmeg, cinnamon powder, orange zest, and the corn flour paste. Give that all a good stir and bring it up to a gentle heat. Continue stirring until the custard has thickened a little, then set it aside until needed.
Prepare the Bread:
Get yourself an ovenproof baking dish and butter it with dairy-free butter. Slice your bread and butter each slice, then cut each slice into quarters. If your bread slices are smaller, cutting isn't necessary.
Assemble the Pudding:
Arrange the buttered bread slices in the dish, crisscrossing them. Scatter some of the sultanas between the layers as you go. Pour the milk mixture over the top, ensuring all the bread is soaked. Let it sit for at least 15 minutes before baking to allow the bread to absorb the custard.
Add the Final Touches:
Sprinkle a tablespoon of brown sugar over the top to help it get a nice golden colour. Scatter the remaining sultanas over the top.
Bake the Pudding:
Preheat your oven to 180°C. Get another baking dish that is larger than the one with the bread and butter pudding. Fill this larger dish with hot water from the kettle to create a bain-marie. Place the pudding dish into the larger dish with the water. Bake for 30 to 40 minutes, or until the top is crispy and golden and the custard is bubbling.
Serve:
Once baked, remove from the oven and let it cool slightly before serving. Enjoy your dairy-free and gluten-free bread and butter pudding!
Enjoy!
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