Traditional Gluten Free Bread Pudding
I family recipe made with love - this gluten free bread pudding has been adapted from my Nanny's recipe to be gluten free and dairy free, I've also made it successfully as a vegan Bread Pudding with flax seed eggs.
Servings: 9 Squares
Calories: 396kcal
Ingredients
- 400 g loaf of gluten free bread I have also used gluten free Brioche but you'd need to find a dairy free version.
- 350 g dried mixed fruit
- 100 g dark brown sugar
- 100 g gluten free vegetable suet
- 2 egg(s) or flax seed eggs, see notes
Instructions
- Preheat oven to 180C/Gas 4
- Break the bread into pieces in a large bowl and cover with water.
- Leave to soak for 30 minutes.
- At the same time soak your fruit in boiling water to make it plump up and add extra moisture into the final bake.
- Once the bread has soaked, drain over a sink and squash out as much water as possible.
- To do this I tip the bread onto a clean teatowel and gather corners up. Twist the teatowel corners to squeeze as much water out of the soaked bread as possible. Get rid of any pent up aggression!
- Tip the bread back into your large bowl and using your hands break into breadcrumbs (with GF bread this is really easy to do)
- Drain the soaked fruit and add this and the sugar, gluten free suet and eggs (or flax seed eggs) to the bowl and get your hands into the mixture, squeezing the ingredients together until thoroughly combined, this is messy...but fun!
- Tip mixture into a prepared oiled and lines 20x20cm square tin.
- Smooth down and sprinkle granulated or demerera sugar over the top.
- Pop in the oven for 1.5 hours
- Allow to cool and cut into 9 squares
Notes
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking) simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk) Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking) simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk) Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Nutrition
Calories: 396kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 205mg | Potassium: 293mg | Fiber: 5g | Sugar: 33g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg