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Gluten-free Bread and Butter Puddings by Gluten-free Lunchboxes

Gluten-free bread and butter puddings

Kate Crocker
This classic pudding gets a lunchbox makeover for a recess time snack
Prep Time 15 mins
Cook Time 20 mins
Course Snack
Cuisine English
Servings 6 puddings

Equipment

  • Muffin tray (half cup capacity)
  • Rolling pin
  • Whisk
  • Small saucepan
  • Fine grater (optional)

Ingredients
  

  • 6 slices gluten-free fruit loaf (I use Lifestyle Bakery brand)
  • Butter
  • 3 tbs gluten-free cornflour
  • 500 ml milk
  • 1/3 cup caster sugar
  • 1 tsp vanilla essence
  • 5 egg yolks, lightly beaten
  • grated nutmeg (optional garnish)

Instructions
 

  • Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
  • Grease and line 6 cavities in a half-cup capacity muffin tray
  • Spread out bread slices on a benchtop
  • Using a rolling pin, gently roll over each slice of bread until it is approximately 3 or 4 mm thick
  •  Spread with a thin layer of butter
  • Press each slice of bread into each muffin tray cavity. Press overlapping edges into one another, but don’t worry too much about holes or cracks in the bread
  • To make the custard, separate the egg yolks into a small bowl. Lightly beat them and set aside
  • In a small saucepan over medium heat whisk together the cornflour with 125 ml (half a cup) of the milk. Whisk until evenly combined and there are no lumps
  • Add the rest of the milk, sugar and vanilla essence while whisking constantly to prevent mixture from catching on the bottom of the saucepan.
  • Continue to whisk until mixture is hot and thickened a little, but not boiling. Remove from heat and slowly add the egg yolks, whisking constantly to ensure the custard is smooth
  • Return saucepan to medium heat and continue to whisk until custard is quite thick. Remove from heat immediately
  • Spoon hot custard into the bread-lined muffin cavities until each cavity is filled
  • Bake for 20 minutes
  • To serve, grate a little nutmeg over each pudding (optional)

Notes

Serve hot with ice cream, or at room temperature in the lunchbox.
There will be enough custard left over to serve 3 or 4 people as a dessert.
Keyword gluten-free, gluten-free kids, lunchbox