What better way to warm up a cold winters day than to enjoy our new fruit real bread mix whipped up into a delicious gluten free bread and butter pudding. Well, living in chilly Ballarat, that’s exactly what we did last weekend. Feel free to add more fruit, your favourite liquer or nuts to make it perfect for you! Enjoy x
12 pieces of Springhill Farm’s fruit bread – crusts removed (made using the real bread mix – fruit)
175g caster sugar
4 eggs and 4 egg yolks
300ml thin cream
300ml thickened cream
1 vanilla bean
Preheat your oven to 180 degrees celcius.
Grease a 2 litre baking dish with butter.
Spread the bread with butter and marmalade then cut the bread into triangles and arrange in layers in the baking dish.
Whisk eggs, egg yolks and sugar together in a bowl and set aside.
Scrape the seeds from the vanilla bean and combine the pod, seeds and cream in a saucepan. Heat the cream to scalding point then pour over the eggs and mix to combine.
Remove the vanilla bean, and pour the egg and cream mixture over the bread and butter and allow to soak for at least 30 minutes (the longer the better – even over night).
Place the baking dish within a larger baking dish and half fill larger dish with water. Loosely cover the pudding with foil and bake for 15 minutes. Remove foil and bake for a further 15 minutes or until the egg mixture is set.
Serve warm with ice cream or cream (or why not enjoy both!)