This delicious gluten free and dairyfree bread and butter pudding is made using Warburtons Cinnamon & Raisin Fruity Buns, giving it a wonderfully spiced and fruity flavor. The buns are generously spread with dairy-free lemon curd and layered with mixed peel and sultanas before being soaked in a rich custard made from soya milk, eggs, and vanilla. A sprinkle of demerara sugar adds a delightful crunch to the golden-brown topping. Baked to perfection, this comforting dessert can be enjoyed warm and reheated for up to three days, perfect for a cozy treat!
- 1 pack (265g) Warburtons GF spiced fruit buns
- 30g DF spread
- 50g mixed peel
- 50g sultanas
- 2 tbsp. lemon curd- (DF) –
- 75g caster sugar
- 350ml soya milk or an alternative
- 2 small eggs
- 1 tsp vanilla extract
- Demerara sugar for a crunchy topping
Method for Gluten Free Bread Pudding
- Grease the baking dish well with the df spread.
- Split each fruit bun and butter, then spread with the lemon curd.
- Sandwich the buns back together and halve and place a layer in the bottom of the dish.
- Sprinkle over some dried fruit and sugar and ground almonds if using
- Repeat to make a second layer.
- Mix together the soya milk, eggs and vanilla extract and pour over the pudding, making sure that the buns are well soaked. Make sure that the bread absorbs the milk. Add a little more milk if it seems dry.
- Leave to soak for an hour. Sprinkle demerara over the top before cooking to give a crunch topping.
- Cover with greased foil and cook in a pre-heated oven 180°C.160°C fan, Gas 4 for about 30 minutes (or until cooked) or air fryer 20 minutes
- Remove foil halfway through the allow the pudding to brown.
- Can re-heat through the m/w and keeps 3 days in the fridge.
Serve with Dairy free ice cream or custard
