Gluten free bread and butter pudding

Method Print recipe

1. Line a half sixe 4 inch gastro tray with parchment paper.
2. Melt the butter in a pan.
3. Cut the bread into quarters and dip into the melted butter.
4. Place a layer of bread overlapping in the bottom of the tray. Spread 80g of cranberry sauce and sprinkle 70g sugar over the top.
5. Grate and spread 50g of chocolate and sprinkle a pinch of cinnamon over the layer to finish.
6. Repeat each layer three times.
7. Mix the eggs and add the milk.
8. Soak the bread mix in the fridge for 1 hour.
9. Place in a pre-heated oven and cook at 150 degrees for 35 minutes and then for a further 10 minutes at 170 degrees until golden brown.
10. Serve in a bowl with custard, brandy sauce or ice cream.