gluten-free bread & butter pudding with honey-nut crumble
serves 8 | prep 20 mins (+ 15 mins soaking & 10 mins cooling) | cooking 1 hour 5 mins
300g (8 slices) gluten-free wholemeal bread
40g butter, at room temperature
4 eggs
2 tbs honey, plus extra, to serve
625ml (2 1 /2 cups) milk
1 tsp vanilla bean paste
50g ( 1 /3 cup) dried cranberries, chopped
Natural yoghurt, raspberries and edible flowers, to serve (optional)
1 tbs mixed seeds (pepita & sunflower)
1 tbs honey
30g chilled butter, coarsely grated
1 /2 tsp ground cinnamon
1 /2 tsp ground cardamom
1 tbs coconut flour
1 Preheat oven to 180°C/160°C fan forced. Lightly spread bread with butter. Cut each slice into 4 triangles. Arrange in the base of a 1.75L (7 cup) ovenproof dish.
2 Whisk the eggs, honey, milk and vanilla in a large jug. Pour over the bread.
honey-nut crumble
85g ( 1 /3 cup) walnuts, coarsely chopped
2 tbs flaked natural almonds
Scatter with the cranberries. Set aside for 10-15 minutes to soak.
3 To make the crumble, place all ingredients in a bowl. Rub with fingertips to combine and bring together. Set aside.
4 Place pudding on a baking tray. Cover with foil. Bake for 30 minutes. Remove the foil. Scatter with the crumble. Bake, uncovered, for 30-35 minutes or until golden and just set. Set pudding aside for 5-10 minutes to cool. Drizzle with extra honey and serve with yoghurt , raspberries and flowers, if using.
TOP TIP
Of course, this dessert is just as delicious made with regular bread if gluten is not an issue. Day-old bread works best to soak up the eggs and milk.
condensed milk ‘self-saucing’ pudding
serves 8 | prep 20 mins | cooking 55 mins
395g can sweetened condensed milk
60ml ( 1 /4 cup) golden syrup
155g butter, chopped
100g ( 1 /2 cup) brown sugar, firmly packed
1 tsp vanilla
