Gluten-Free Bread and Butter Pudding

Genius shares with us their recipe for winter spiced coconut gluten-free bread and butter pudding

This fruity, spiced coconut gluten-free bread and butter pudding provides warming comfort on cold winter days. This is a gluten and dairy-free recipe but if you are not a fan of coconut, use soy milk, or whole milk and soy cream or double cream instead.

gluten-free bread and butter pudding


  • 2 tbs raisins (optional)
  • 1 tbs mixed peel
  • 50g dried apple rings, sliced across into quarters
  • 50g ready to eat pitted prunes, halved
  • The zest of 1 orange
  • The juice of ½ orange
  • 50ml brandy (or freshly squeezed orange juice)
  • 30-40g softened butter or dairy-free margarine
  • 1 loaf of sliced Genius Fruit Loaf, or 8 slices Genius White Bread, crusts removed
  • 400ml canned coconut milk, or soy milk or whole milk if you prefer
  • 250ml coconut cream or soy cream or double cream if you prefer
  • 1 vanilla pod, split down the middle with a sharp knife
  • ½ teaspoon mixed spice
  • 1 cinnamon stick
  • 3 medium eggs
  • 110g/4oz golden caster sugar
  • 20g Coconut shavings (optional)
  • 2-3 tbs apricot jam
  • Juice of ½ half of lemon
  • icing sugar

You will need: Ovenproof dish that holds 800ml/1 ½ pts of liquid, buttered.

Serves: 6

Time: 30 mins prep, 20 mins cooking


  1. Soak the raisins, mixed peel, dried apple and prunes in the brandy and orange juice.
  2. Preheat the oven to 170’C/325’F
  3. Butter the dish and all the slices of Genius Cinnamon Loaf (discarding the end crusts) then cut each slice in half on the diagonal and arrange in two overlapping rows along the length of the ovenproof dish.
  4. Pour the milk and cream into a pan and bring to boil with the vanilla pod, mixed spice, cinnamon stick and orange zest. Whisk the eggs and sugar together then stir in the hot milk mixture. Scrape the vanilla pod seeds into the milk and discard the pod.
  5. Sprinkle the soaked fruit and remaining brandy and orange juice over the bread then pour over the custard. Sprinkle over the coconut shavings, if using.
  6. Place the dish in a roasting tray on the middle shelf of the oven. Being careful not to splash the pudding, pour water into the roasting tray to halfway up the ovenproof dish. Gently push the roasting tray into the middle of the shelf and bake the pudding for 20 minutes or until lightly set and golden brown.
  7. Heat the apricot jam with the lemon juice and stir until smooth. Using a pastry brush, daub the apricot jam over the pudding and dust with icing sugar before serving.

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