Bread and Butter Pudding

Bread and Butter Pudding

There is something very comforting about this simple pudding. I used ASDA’s white Free From bread, but any white bread will work. It doesn’t need to be fresh bread either which makes ‘getting rid of stale bread’ a brilliant excuse for making it. This recipe serves 4-6 people.


approx. 6 slices of gluten free bread

butter / margarine

2-3 tablespoons castor sugar

3-4 tablespoons sultanas

2 eggs

1 pint milk (I haven’t tried but I don’t see why this wouldn’t work with a dairy-free alternative)

1-2 tablespoons Demerara sugar

Sorry for the vague quantities – it depends very much on how big your dish is and how sweet you like your desserts. 


  1. Grease a 1and a half pint pie dish.
  2. Cut the crusts off the bread and butter the slices.
  3. Cut the buttered bread into halves / quarters depending on the size of your dish.
  4. Put a layer of buttered bread on the bottom of the dish, buttered side up.
  5. Sprinkle some castor sugar and sultanas on top of the bread.
  6. Continue layering bread, castor sugar and sultanas, making sure that the final, top layer is bread.
  7. In a jug, beat the eggs and stir into the milk.
  8. Pour the egg and milk mixture into the pie dish. Allow to stand for 30 mins.
  9. Pre heat your oven to 180oC.
  10. Sprinkle the top of the pudding with Demerara sugar and put in the oven.
  11. Bake for at least 40 minutes, until the top is golden brown and the dessert has set.
  12. Serve hot, either by itself or with custard. 
Coeliac foodie refusing to miss out on the things I used to enjoy eating. Sharing recipes and reviews as I go.

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