Name: Blueberry bread and butter pudding
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 11 slices gluten-free white bread; 25 gram butter, at room temperature; 4 eggs; 3/4 cup caster sugar; 2 teaspoon vanilla essence; 1 1/2 cup milk; 300 millilitre cream; 1/2 cup fresh or frozen (thawed) blueberries; 1/4 cup apricot jam, warmed

Ingredients

11 slices gluten-free white bread

25 gram butter, at room temperature

4 eggs

3/4 cup caster sugar

2 teaspoon vanilla essence

1 1/2 cup milk

300 millilitre cream

1/2 cup fresh or frozen (thawed) blueberries

1/4 cup apricot jam, warmed

Method

1.Preheat oven to 170°C/150°C fan forced. Grease a 2-litre (8-cup) ovenproof dish. Spread one side of each bread slice with butter. Cut each slice in half diagonally. Layer triangles, buttered-side up, in prepared dish.

2.Whisk eggs, sugar, vanilla, milk and cream together in a large bowl. Strain egg mixture over bread slices. Stand at room temperature for 30 minutes. Sprinkle with blueberries, placing some berries between layers of bread.

3.Transfer baking dish to oven. Bake for 40 minutes or until just set (cover with foil if over-browning). Remove from oven. Brush top with jam. Serve.