Ingredients:
250ml milk
300ml double cream
1tsp vanilla extract
3 large eggs, plus 1 egg yolk
3 tbsp caster sugar
8 slices white gluten free bread
50g soft butter
75g mixed dried fruit
50g mixed peel
Zest of half a lemon
2 tbsn demerara sugar.
Method:
1) Make the custard: heat the milk and cream together in asaucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs,beating with a whisk constantly until smooth. Stir in the vanilla extract.
2) Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread.Layer the rest of the bread on top then sprinkle over the remaining fruit.
3) Pour the custard over the bread and fruit. Leave to soak for about 30 mins,or longer in the fridge. Pre-heat the oven to 180C / 160C/ Gas 4. Sprinkle over the demerara sugar and bake for 35-40 mins until golden brown and puffed up.
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