BREAD AND BUTTER PUDDING - GLUTEN FREE
This is a great old-fashioned dessert. It's wonderful in winter and a good way of using up your stale gluten-free bread. Its great with cream or ice-cream
Provided by Jubes
Categories Dessert
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix and whisk together the eggs, milk and cream in a medium sized bowls.
- Remove crusts from bread and butter each slice. Cut bread slices in half into traingles.
- Grease an oven-proof dish or ramekins.
- Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully.
- Sprinkle the dried fruit over the bread.
- Pour the custard mixture over the bread and then sprinkle over cinamon.
- Bake at 180°C for 20-30 minutes.
- Pudding is best eaten warm but can be eaten cold also.
Nutrition Facts : Calories 325.3, Fat 16.2, SaturatedFat 8.7, Cholesterol 182.4, Sodium 344.8, Carbohydrate 34.4, Fiber 1.1, Sugar 12.2, Protein 10.8
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