Recipes
Peach-and-Raspberry-Eton-Mess

Gluten Free Bread and Butter Pudding

Gluten Free Bread and Butter Pudding

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Ingredients
  • 12 slices of gluten free white bread, crusts removed
  • ¼ cup orange marmalade or strawberry jam
  • 1/3 cup sultanas
  • 40g caster sugar
  • 2 eggs
  • 600ml Vitasoy Soy Milky Lite
  • 1 tsp vanilla essence
Instructions
  1. Grease a 1.5L ovenproof dish. Pre-heat oven to 160oC.
  2. Spread slices of bread thinly with marmalade (or jam). 3. Cut into fingers.
  3. Line half of greased baking dish with half of the bread pieces.
  4. Sprinkle sultanas and half of the sugar over the bread. Top with remaining bread, with marmalade/jam side on top. Sprinkle with the remaining sugar.
  5. Beat eggs, Vitasoy Soy Milky Lite and vanilla essence well together. Pour evenly over bread, ensuring well coated.
  6. Leave to stand for 30 minutes to allow Vitasoy Soy Milky Vanilla to soak into bread.
  7. Bake in pre-heated oven for 1 hour, or until golden brown and custard set. May be served warm or cool.
Nutritional Analysis – Amount per Serve
Energy 766kJ
Protein 6.5g
Total Fat 3.8g
Saturated Fat 1.5g
Carbohydrate 31.6g
Sugar 17.7g
Sodium 175mg
Calcium 115mg