Gluten and Dairy Free Bread and Butter Pudding
Gluten and Dairy Free Bread and Butter Pudding
Enjoy this healthy and delicious dessert recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Baking
  • Yield 4 to 6 servings
  • 1 tablespoon coconut oil, melted
  • 2½ cups soy and almond milk
  • 4 eggs
  • 1 tablespoon honey
  • 50 grams cashew butter
  • 8 slices (400g) gluten-free fruit loaf, toasted
  • ¼ cup mixed dried fruit (sulphur free)
  • 4 tablespoons mixed chopped nuts
  • Blueberries, to serve
  1. Preheat oven to 180C. Line baking dish with baking paper.
  2. Cut bread with cookie cutters that fit ramekins. In a bowl, mix together the almond
  3. milk, eggs, honey, until it thickens slightly. Spread one side of each slice of bread with
  4. nut spread. Arrange layers of bread and dried fruit and pour over the almond milk
  5. mixture. Brush top with coconut oil.
  6. Bake for 30 - 35 minutes or until golden and set and let stand for 10 minutes. Serve
  7. with blueberries.

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