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Nutritionist and dietician Susie Burrell shares a delicious, easy recipe for gluten-free bread and butter pudding – whether you’re cooking for coeliac friends or not, you’ll love this dessert!

Ingredients – serves 6

6 slices of PureBred White Farmhouse Loaf

½ cup marmalade

¼ cup sugar

3 eggs

2 cups milk

½ cup dried cranberries (craisins)

2 tsp. grated lemon rind

½ tsp. vanilla (or the seeds from the pod)

Method

1. Cut Pure Bread in triangles and spread with marmalade. Layer in an oven-proof dish.

2. Add Craisins and lemon rind. Beat eggs and milk together with vanilla and pour over bread. Bake at 180ºC for about 30 minutes. Serve with 1 dollop of cream.

Which recipe would you like to see get a gluten-free makeover?