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Gluten-free Raspberry Bread & Butter Pudding
By Jaime Rose Fronzek
Ingredients
1 loaf of Sol Gluten-Free Fruit Loaf, sliced
1/3 cup butter, softened
1 cup fresh raspberries
3 eggs
2 egg yolks
¾ cup caster sugar
1 tbsp brown sugar (or caster sugar)
Pinch salt
1 ½ tspn vanilla extract
1 cup milk
1 ¼ cup cream
Method
- Preheat the oven to 170 degC. Brush each side of each slice of bread with the butter and cut each slice of bread in half. Arrange the bread crust side up in a deep dish pie plate, overlapping the slices.
- Tuck ¾ cup of the raspberries between the bread slices.
- Whisk the eggs, yolks, caster sugar, salt, vanilla, milk and cream together. Pour over the bread and press down gently to help the bread absorb the liquid.
- Sprinkle the remaining raspberries on top, cover with 2 layers of aluminum foil and seal around the edges. Let sit for 30 minutes.
- Bake for 40 minutes. Remove the foil, sprinkle the pudding with the brown sugar and increase oven temperature to 180 degC. Bake until the pudding is set and the top is golden brown (around 20 minutes).
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