Date posted: 02/08/2017

Gluten free bread and butter pudding

  • Serves 12
Votes: 1 Average: 5


Everyday Favourites salted butter 300g
Genius gluten-free white sliced bread 1100g
Everyday Favourites cranberry sauce 250g
Tate & Lyle caster sugar 220g
Callebaut milk chocolate couverture 150g
Everyday Favourites ground cinnamon 2tsp
Everyday Favourites medium fresh eggs 8
Cravendale whole milk 2 pints


  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.
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