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Gluten-free Bread and Butter Pudding, 3 Ways

My Mum always made Gary Rhodes' bread and butter pudding when I was growing up and this is my gluten-free take on it, using a few of the little changes she always made at home. Expect layers of buttery bread soaked in an incredibly rich, creamy vanilla custard with a crisp, caramelised top. Go classic with raisins and sultanas, or ditch the dried fruit entirely and make it triple chocolate or raspberry and white chocolate instead!
Course Dessert
Cuisine British
Keyword Bread and Butter Pudding, gluten free, Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Soaking Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 579kcal

Equipment

  • 1.8-litre ovenproof dish, roughly 25-30cm x 15-20cm

Ingredients

  • 500 g gluten-free white bread (1 loaf) around 12 slices
  • 50 g butter softened
  • 400 ml double cream
  • 400 ml milk
  • 2 tsp vanilla extract
  • 8 egg yolks
  • 175 g caster sugar
  • 4 tbsp caster sugar for the top
  • 4 tbsp icing sugar (optional) for dusting

For the classic version

  • 25 g raisins
  • 25 g sultanas

For the triple chocolate version

  • 40 g milk chocolate baking chips
  • 40 g dark chocolate baking chips
  • 40 g white chocolate baking chips

For the raspberry and white chocolate version

  • 100 g fresh raspberries
  • 75 g white chocolate baking chips

Instructions

  • Preheat your oven to 140°C (fan) / 160°C. Lightly grease a 1.8-litre ovenproof dish, roughly 25-30cm x 15-20cm.
  • Butter one side of each slice of gluten-free bread, then cut each slice into triangles.
    Buttering gluten-free bread
  • Add the double cream, milk and vanilla extract to a medium saucepan. Place over a medium-low heat until hot and steaming, but don't allow it to boil.
    Assembling the milk, cream and vanilla in a small saucepan ready for the hob
  • Meanwhile, add the egg yolks and caster sugar to a large mixing bowl and whisk until well combined.
    Whisking the egg yolks and caster sugar for the custard base
  • Gradually pour in the hot cream mixture whilst constantly whisking until smooth and well combined.
    Adding the warm cream, milk and vanilla mixture to the caster sugar and egg yolks while whisking
  • Arrange a layer of buttered bread in the base of your prepared dish.
    Arranging the buttered bread triangles
  • For the classic version, scatter over some of the raisins and sultanas. Add another layer of bread and the remaining dried fruit, then finish with a final layer of bread. Keep the top free from dried fruit so it doesn't burn.
  • For the triple chocolate version, add the milk, dark and white chocolate chips to a small bowl and mix together. Scatter 100g of the mixed chocolate chips between the layers of bread, keeping them tucked beneath the top layer. Reserve the remaining 20g for later.
    The first layer of bread slices arranged with the chosen topping scattered on
  • For the raspberry and white chocolate version, scatter the raspberries and 60g of the white chocolate chips between the layers of bread. Keep the chocolate tucked beneath the top layer and reserve the remaining 15g for later.
  • Slowly pour the warm custard evenly over the bread, then gently press the bread down into the custard. Allow to soak for 20-30 minutes, gently pressing the bread down again halfway through if needed.
    The gluten-free bread triangles arranged and custard mixture poured on top prior to allowing to rest
  • Place into the preheated oven for 35-40 minutes. The exposed bread on top should be a pale golden colour and lightly crisp around the edges. Don't keep baking until the top is deeply golden or the custard underneath can become firm and grainy instead of remaining lovely and creamy.
  • Remove from the oven and switch your oven to a medium-high grill. Whilst the grill heats up, generously sprinkle an even layer of caster sugar all over the top.
    The bread and butter pudding after baking with caster sugar added, ready for the grill
  • Once the grill is hot, place the pudding onto an upper shelf for 2-3 minutes until the sugar has melted and the top is golden and caramelised. Keep a close eye on it as it can colour quickly.
  • For the triple chocolate version, scatter the reserved 20g of mixed chocolate chips over the top as soon as the pudding comes out from under the grill. The heat from the pudding will soften them slightly.
  • For the raspberry and white chocolate version, scatter the reserved 15g of white chocolate chips over the top as soon as the pudding comes out from under the grill. Again, the warmth from the pudding will soften them slightly.
  • Allow to stand for 5-10 minutes before serving warm. Sift over the icing sugar, if using. Enjoy!

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 62g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 271mg | Sodium: 382mg | Potassium: 273mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1239IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 3mg