Bread and Butter Pudding
A British classic that brings life into your stale loaf and makes it fit for any feast
4
180°C/fan 160°C/gas mark 4
1 hour 15 minutes
“No fruit bread? Swap it for white bread and in some dried fruit to compensate ”
Ingredients
6–8 medium slices of gluten-free fruit bread
50g dried apricots, chopped
1 tsp vanilla extract
45g caster sugar
25g low-fat spread
450mL semi-skimmed milk
2 eggs
Method
Grease a baking dish about 26 x 19.5cm (10 x 7.5-inch) with the spread. Use the rest of the spread to butter one side of each slice of bread. Cut each slice into triangles and arrange them in the bottom of the dish into a nice pattern – it doesn’t matter if they overlap. Sprinkle the chopped apricots over the top.
Beat the eggs, sugar, milk and vanilla extract together in a bowl.
Pour the mixture evenly over the bread, cover it up with a clean tea towel and leave it to soak in for about 20 minutes. While the mixture is soaking in, turn the oven on to 180°C/fan 160°C/gas mark 4.
Take the tea towel off the pudding and bake the pudding in the oven for 35-40 minutes or until it’s golden brown.
