Gluten and Dairy Free Bread and Butter Pudding
Serves: 4-6 | Prep: 15 minutes | Cooking: 40-45 minutes | Vegetarian – Gluten Free – Dairy Free
INGREDIENTS
1 tablespoon coconut oil, melted
2½ cups soy or almond milk
4 eggs
1 tablespoon honey
50g 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
SHOPPING LIST
1 litre soy or almond milk
4 eggs
Honey
Coconut oil
1 jar cashew butter
400g gluten free fruit loaf
50g mixed dried fruit (sulphur free)
50g mixed chopped nuts
1 punnet blueberries
UTENSILS LIST
Cookie cutters
4-6 ramekins
Mixing bowl
Whisk
Sharp knives
Measuring cups/spoons
METHOD
- Pre-heat oven to 180°C.
- Cut bread with cookie cutters that fit the ramekins. In a bowl, mix together the milk, eggs and honey, till it thickens slightly.
- Spread one side of each slice of bread with nut spread. Arrange layers of bread and dried fruit in ramekins and pour over the milk mixture. Brush top with coconut oil.
- Bake for 30-35 minutes or until golden and set, and let stand for 10 minutes.
- Serve with blueberries.
Tip: This pudding is extra decadent served with a dollop of coconut yoghurt or coconut cream.