Gluten Free Bread And Butter Pudding Recipe

Gluten Free Bread And Butter Pudding Recipe Lucinda Bruce-Gardyne Founder Genius Gluten Free And now I’m going to show you how to make my Aunt Livy’s Bread and Butter Pudding. Great pudding made with fresh white gluten free bread having no fat I think it works out much better because it’s lighter and crispier. I’m now going to spread some butter onto some sliced bread and I’m going to arrange them in a pre-buttered oven proved dish. Last night I took 2 tablespoons of raisins and 1 tablespoons of mixed in a 125 ml of rum and what I’m going to do now is sprinkle the soaked dried fruit evenly over the pudding. This is a vanilla pod and I’m going to gently slice through one size of it and then place that in the pan and this is going to flavor the cream and milk that I’m adding. I’m just going to bring this up to simmer to allow the milk to take on the vanilla flavor and while that’s happening I’m going to whisk 3 eggs and I’m going to add 110 grams of kosher sugar to the eggs and whisk the sugar into the eggs until the sugar is dissolved. I’m now going to add the steaming milk and cream to the eggs and because of the sugar in the egg mixture the eggs won’t curdle and you can see that the custard has actually thickened a little bit. I am now going to pour this over the bread and butter pudding and I’m just going to put it inside this roasting tray because we’re going to make a boundary which is like a water jacket. I just pour the water in to that 1 centimeter 2 centimeters deep around the pudding so it’s been in for about 35 minutes now. I’m going to brush apricot jam over the bread to give it a shine and to give it a lovely flavor, finishing off the bread and butter pudding with a little bit of advice I sure it’s absolutely delicious.