Apricot bread & butter pudding with cinnamon custard
A firm hot dessert favourite in this case with the added benefit of being prepared using gluten free bread.
Gluten Free
Desserts
Ingredients
Apricot bread & butter pudding with cinnamon custard
−
+
£103.7
Cinnamon custard:
Cinnamon
/g
4.0 g
0%
Granulated sugar
/g
40.0 g
0%
Custard powder
/g
70.0 g
0%
Semi skimmed milk
/l
1.0 l
0%
For apricot bread and butter pudding:
Apricot jam
/g
80.0 g
0%
Egg- Medium - 16no.
/g
800.0 g
0%
Caster sugar
/g
100.0 g
0%
Vanilla essence
/ml
20.0 ml
0%
Sultanas
/g
150.0 g
0%
Dried apricots- Chopped
/g
150.0 g
0%
Mixed spice
/g
2.0 g
0%
Gluten free bread- Crusts removed
/kg
1.0 kg
0%
Butter
/g
100.0 g
0%
Semi skimmed milk
/l
0.8 l
0%
/
Cinnamon custard:
-
Cinnamon 4.0 g
-
Granulated sugar 40.0 g
-
Custard powder 70.0 g
-
Semi skimmed milk 1.0 l
For apricot bread and butter pudding:
-
Apricot jam 80.0 g
-
Egg- Medium - 16no. 800.0 g
-
Caster sugar 100.0 g
-
Vanilla essence 20.0 ml
-
Sultanas 150.0 g
-
Dried apricots- Chopped 150.0 g
-
Mixed spice 2.0 g
-
Gluten free bread- Crusts removed 1.0 kg
-
Butter 100.0 g
-
Semi skimmed milk 0.8 l
Preparation
-
Cinnamon custard:
- Whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste.
- In a pan place in the 900ml of milk and bring to the boil.
- Whisk in the custard paste and bring back to a simmer stirring continuously.
- When it coats the back of the spoon add in the sugar and mix through.
- Store hot until required.
-
For apricot bread and butter pudding:
- Spread each slice of bread with a light layer of butter and then with the apricot jam.
- Cut the bread into diagonal halves.
- Whisk together the eggs, milk and vanilla essence.
- Place the bread in an oven proof dish and create an even layer then add on a third of the dried fruits and repeat until all of the fruit and bread have been used.
- Evenly pour the milk and egg mixture over the bread.
- Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid.
- Then sprinkle over the caster sugar and mixed spice.
- Bake at 180°C for 25-30 min. or until the custard is set.
- Serve warm with the cinnamon custard.
Disclaimer:
It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
