Gluten Free Bread and Butter Pudding isn’t exactly a common dish! However, it is an incredibly easy dish to make. Here is a delicious Chocolate Bread and Butter Pudding recipe from Genius!
I recently was invited to the launch event of some of the new Genius Gluten Free range. I must admit it was one of my favourite launch events… it took place at L’atelier des Chefs, a cookery school in St Pauls, London. I got to spend my Wednesday evening cooking gluten free! I felt like I was on a Free From British Bake Off… let’s get this show onto the BBC!
One of the dishes we made was a chocolate gluten free bread and butter pudding. Of course, we got the chance to sit down and enjoy our dishes afterwards; I enjoyed the gluten free bread and butter pudding SO much… that I thought I would share the recipe with you! It is really simple and we made ours dairy free as well. Bread and butter pudding is an incredibly adaptable dish, I use to often just make a basic one with a regular custard, sometimes I’d make one with bananas too… basically pre gluten intolerance I was a massive bread and butter pudding fan!
Chocolate Gluten Free Bread and Butter Pudding
- 6 slices of gluten free white bread crusts removed and cut diagonally in two (I used Genius)
- 80 g dark dairy free chocolate broken into pieces
- 40 g dairy free margarine I used Pure
- 100 ml dairy free cream I used Alpro Coconut Cuisine
- 100 ml dairy free milk Soy, Almond or Coconut Milk works fine
- 2 tbsp dark rum completely optional!
- Zest of 1 orange
- 55 g caster sugar
- 1 ⁄2 tsp ground cinnamon
- 1 pinch of chilli flakes optional
- 1 ⁄4 tsp ground cloves
- 2 eggs beaten
Preheat the oven to 180°C.
Place the chocolate, dairy free margarine, dairy free cream, dairy free milk, rum (optional!!), orange zest, sugar and spices in a medium sized pan and stir until the chocolate is fully melted and the mixture is smooth and glossy.
Beat your eggs thoroughly in a medium bowl.
Pour the chocolate mixture gradually into the beaten eggs, stirring continuously.
Cut your bread slices into triangles and remove the crusts (you can keep them on if you prefer!)
Overlap the bread triangles over the base of a small greased oven proof dish then pour over the chocolate and egg custard.
Bake in the middle of a preheated oven for 20-25 minutes or until the custard is just set in the centre of the pudding.
Serve warm with dairy free vanilla ice cream.
The spices and alcohol are completely optional in this dish.
You could try adding something different, for example I often add pecan nuts to a bread & butter pudding!
You could add chocolate chips to make this chocolatey dish even more chocolatey!
Let me know if you get the chance to try out this recipe. Have you got any tips that you would recommend to make my gluten free bread and butter pudding even better? What’s your favourite flavours to add to a bread and butter pudding? So many questions! Just drop me a comment below, or on Facebook/Twitter.
Thanks for reading,