We all love pudding but sometimes that can a little tricky if your gluten free or dairy free. Here is a classic bread & butter pudding that all the family will love!
INGREDIENTS
300g (Approx 8 Slices) gluten free wholemeal bread
40g Nutalex, at room temperature
4 eggs
2 tablespoons honey, plus extra, to serve
625ml (2 1/2 cups) of lactose or dairy free milk
1 teaspoon vanilla bean paste
50g (1/3 cup) dried cranberries or sultanas chopped
Lactose free or dairy free yoghurt, to serve
Raspberries, to serve (optional)
HONEY-NUT CRUMBLE
85g (1/3 cup) walnuts, coarsely chopped
2 tablespoons flaked natural almonds
1 tablespoon mixed seeds (pepitas & sunflower) or coconut flakes
1 tablespoon honey
30g Nutalex, coarsely broken into blobs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 tablespoon coconut flour
METHOD
Preheat oven to 180C/160C fan forced. Lightly spread slices of bread with nutalex. Cut each slice into 4 triangles. Arrange in a 1.75L (7 cup) ovenproof dish
Whisk together the eggs, honey, milk and vanilla in a large jug. Pour mixture over the bread. Scatter over cranberries. Set aside for 10-15 minutes for mixture to soak into bread.
To make the honey-nut crumble, combine all ingredients in a bowl. Use fingertips to combine, rubbing slightly to bring together. Set aside.
Place pudding on a baking tray. Cover with foil. Bake for 30 minutes. Remove foil. Scatter with crumble. Bake, uncovered, for a further 30-35 minutes or until golden and just set. Set aside for 5-10 minutes to cool. Drizzle with extra honey and serve with yoghurt and raspberries, if using.