Bread And Butter Pudding By Zoe BIngley-Pullin
This decadent and surprisingly healthy dessert will have all your guests talking at your next spring soiree.
Serves: 4-6 Prep time: 15 minutes Cook time: 40-45 minutes GF/DF
- 1 tbsp. coconut oil, melted
- 2 ½ cups soy or almond milk
- 4 eggs
- 1 tbsp honey
- 50g cashew butter
- 8 slices (400g) gluten-free fruit loaf, toasted
- ¼ cup mixed dried fruit (Sulphur-free)
- 4 tbsp. mixed chopped nuts
- Blueberries, to serve
Preheat oven to 180C and line tray with baking paper.
Cut bread into circles using a cookie cutter.
In a bowl, mix together the almond milk, eggs and honey until it thickens slightly.
Spread one side of each slice of bread with cashew butter, then layer bread and dried fruit into tray and pour the almond milk mixture over the top. Brush top layer with coconut oil.
Bake for 30-35 minutes or until golden, then let stand for 10 minutes.
Serve warm with blueberries.
Tip: this pudding is extra decadent served with a dollop of coconut yoghurt or coconut cream!