I’ve never really been a big dessert fan, but since coming across this delicious recipe, I think that might finally change!
My grandma is the mastermind behind this one. I had left some of my gluten free bread at hers, after popping over one Saturday, and she came up with the genius idea… to use what was left to create the ultimate bread pudding.
All you need…
- 600 grams gluten free bread – any form is fine, we used Warburtons gluten free multi seeded loaf
- 500 grams sultanas
- 600ml almond milk
- 1 tsp of grated nutmeg
- 2 eggs
- 140 grams brown sugar
- Zest of 1 lemon
- Dairy free spread (flora, lactose free butter) to line the baking tray
How you make it…
- Heat the oven to 180 degrees
- Break the bread up into small pieces and put in a mixing bowl
- Add the almond milk and ensure that all the bread is covered, leave to soak for 10 minutes
- Add the sultanas, sugar, whisked eggs and lemon zest, then stir it all in
- Rub a little of the dairy free spread around the edges and base of the baking tray, this will stop the pudding sticking to the tray
- Add the pudding mix to the tray and cook in the oven at 180 degrees for 1 hour and 30 minutes
- When out of the oven you can either enjoy it hot or leave it to cool and have it later
I love to have mine hot with some icing sugar sprinkled on top 🙂 enjoy!
K. x
coeli-hacks 