Gluten-Free Sourdough Bread and Butter Pudding

bread and butter pudding in a serving dish with a portion removed

5 from 1 vote

Gluten-Free Sourdough Bread and Butter Pudding

Bread and Butter Pudding is a classic British dessert that has stood the test of time and translates easily to a gluten-free version. Layers of thickly sliced and buttered sourdough bread are slathered with marmalade, scattered with plump juicy sultanas and baked in a richly spiced custard. An incredibly flavourful and comforting homemade pudding which the whole family will love.

Prep Time15

Cook Time30

Resting Time2

Total Time2 45

Course: Dessert

Cuisine: British

Servings: people

Calories: 414kcal

Author: Georgina Hartley

Ingredients

60 g sultanas
½ orange juiced
½-¾ loaf sourdough bread about 600-700g
60 g unsalted butter softened
80 g marmalade
1 egg medium
3 egg yolks medium
100 g caster sugar
250 ml double cream
50 ml whole milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ lemon zested
1-2 tablespoons icing sugar

Instructions

Place sultanas and orange juice in a small saucepan and heat until orange juice is just about to boil. Remove from the heat and allow the sultanas to cool whilst you prepare the rest of the pudding.
Cut the bread into 8 medium-thick slices. Then cut each slice into triangles.
Spread the bread generously with the butter on both sides. Then spread with the marmalade.
Butter an ovenproof dish.
Arrange the triangles of bread in the dish to overlap each other slightly. Once you have arranged one layer then sprinkle over half of the drained sultanas.
Arrange a second layer of the bread triangles, overlapping in the same way as before then sprinkle over the rest of the sultanas.
Beat egg, egg yolks and caster sugar in a large jug until pale and creamy.
Heat the cream, milk, vanilla with the spices and lemon zest until just below boiling point. Remove from the heat.
Pour the hot cream into the whisked eggs very slowly in a thin stream, whisking the eggs all the time to avoid them curdling in the heat. Whisk together until totally combined.
Pour the hot custard over the bread layers, making sure every inch of bread is covered. Spoon the custard over any dry bread that has been missed.
Place the dish in the fridge for at least 2 hours (or overnight) for the custard to soak up into the bread.
Pre-heat the oven to 180°C / 160°C fan / gas mark 4.
Bake the bread and butter pudding for 30 minutes.
Remove from the oven then allow the pudding to rest for at least 30 minutes then dredge with icing sugar.

Video

Notes

Equipment

The ovenproof dish used in this recipe is a Glass Baking Dish 27 x 17cm

Ingredient Substitutions

Sultanas. Swap for raisins, dried cranberries or diced dried figs.
Sourdough bread. You can swap for any gluten-free bread. The better the bread the better the dessert. A very good gluten-free artisanal bread is best to use. You can use this Homemade Gluten-Free White Sandwich Loaf.
Butter. You can swap for a plant-based butter if you need the recipe to be dairy-free.
Marmalade. You can sub for apricot jam.
Double cream. You can sub for coconut milk if you need the recipe to be dairy-free. Whole milk. You can sub for a nut milk or just use more coconut milk if you need the recipe to be dairy-free.

Tips

Save the crusts for making into gluten-free breadcrumbs.
Make sure to wait 30 minutes after baking to sprinkle over the icing sugar so that it doesn’t melt.

Make Ahead

You can assemble the whole dish including when you pour the custard over the bread layers. At this point you can cover the dish and keep in the fridge for up to 2 days before you bake it.

Freeze

If you want to freeze the whole bread and butter pudding then cool completely after baking. Cover the whole dish with a double layer of cling film then tin foil and place in the freezer for up to 2 months.

How to defrost

Leave on the kitchen counter overnight before removing the cling film and foil and re-heat as above.

How to re-heat

Place the whole baking dish in an oven pre-heated to 180°C / 160°C fan / gas mark 4 and bake for 20-25 minutes.

Nutrition