Gluten Free Bread and Butter Pudding


  • 8 slices LFGF bread (crusts removed)
  • 60g (2oz) butter
  • ¼ cup sultanas or currants
  • 1/3 cup caster sugar
  • 3 eggs
  • 2½ cups milk
  • ¼ tspn Vanilla essence
  • grated nutmeg


  1. Spread bread thickly with butter and cut each slice into four triangles.
  2. Arrange half the triangles, butter side down, on the base of a 5-cup ovenproof dish. Sprinkle with the fruit and half of the sugar, then cover with the remaining bread triangles, butter side up.
  3. Beat together the eggs, vanilla and milk, and pour over the bread. Sprinkle with the remaining sugar and a light dusting of nutmeg. Let stand for 30mins.
  4. Bake in a preheated moderate oven (160°C) for 50-60mins, until the top is golden. Serve with custard or cream.

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