GF Bread Pudding

For the new year I went to my Mum’s for a few days. She lives in a wooden lodge on a marina and it’s a magical place to be, we love going up there, it’s like a holiday every time we go.  My Mum is very Coeliac aware and she has a separate cupboard just for all my gluten free ingredients and treats, she always buys gluten free bread and rolls for me when I visit and I invariably end up bringing them home as she always buys me too much.

Mum bought me a loaf of Sainsbury’s gluten free bread to have toasted for breakfast, now I don’t know about you, but I find some gluten free bread doesn’t seem to travel well and this loaf certainly hadn’t. Most of the slices had broken and it was quite crumbly, I managed to find two slices for my toast and brought the rest home.  I wasn’t going to throw it away, that would be wasteful, I was going to make bread pudding.  It was a small loaf, with two slices gone, and weighed in at 357g.  Bread pudding has it’s basic ingredients: bread, dried fruit, milk, egg, melted butter, sugar, and mixed spice, oh and I like to add zest of lemon too.  So, here is the recipe I came up with….

You will need:


  • GF Bread (mine was 357g)
  • 357g a mixture of sultanas, raisins and currants
  • 1 large egg – beaten
  • 75g butter – melted
  • 75g sugar – I used light brown muscavado
  • 1 heaped tablespoon of mixed spice
  • 400ml milk
  • zest of an unwaxed lemon
  • and some demerara sugar to sprinkle on top


  • crumble the bread into a large mixing bowl ( as you can see I has an audience today, my Alfie came in to see what all the fuss was about)
  • add everything except the demerara sugar
  • put on your surgical gloves and get scrunching, it may look a little wet at this point, but don’t worry
  • Now leave to rest and soak, it will thicken up and look more like pudding mixture
  • leave for about 20 minutes
  • in the meantime, turn on your oven to 180C/160C(fan)/gas 4
  • and grease and line a 20cm square baking tin
  • when ready spoon the bready mixture into the prepared tin and sprinkle some demerara sugar on top
  • pop in the oven and bake for about 1hr and 15 mins.  It will be ready when it’s firm to touch and stops bubbling.
  • When cooked remove from the oven, let it cool slightly and have warm with icecream or later on with a cuppa – Enjoy!



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