You Can Have Pudding Too! Even When Your On Gluten Free & Lactose Free Diet!

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.