Gluten Free Brioche Butter Pudding

In my somewhat haste to use up some of the (what appears like anyway) mountain of baking ingredients I seem to acquire, I made a lovely bread and butter pudding with brioche rolls and forgot to take a picture. Or more that I took a picture but was too hungry to pay it much attention before we devoured the pudding!  Not giving myself a chance to upload the photos, we just scoffed the lot up! It wasn’t until I had uploaded the photos that I saw my error – too many shadows, poor light and blurry photos.  So my great initiative to use up the food on the shelves failed at the first hurdle – as I had to buy some more gluten free Schar Brioche Rolls.. Sad but true.

gluten-free-brioche-puddingSo  a second round of bread and butter pudding had to be made (it’s a shame)and everyone had to wait until I have taken the right shot. It was a Sunday pudding, but I was getting ‘that’ photo no matter what, it only left  ‘Custard or Cream, Madam?’

Preheat the oven to Gas 3/140c and lightly grease a small pie tin – roughly 23x17x5cm


  • 1 x 4 packet of Schar Gluten Free Brioche Rolls
  • butter to spread on the brioche slices
  • 4 eggs
  • 350ml milk (I used semi skimmed)
  • 50g caster sugar
  • 1 teaspoon of vanilla paste
  • 100g dried fruit
  • 50g grated chocolate (dark or milk)


  • Cut the gluten free rolls into about 6 slices and lightly butter, set aside
  • Whisk together the eggs, milk, sugar, vanilla until fully mixed
  • Cover the base of the tin with around half of the butter brioche slices and then scatter with 2/3rd of the dried fruit and 2/3rd of the grated chocolate
  • Cover this with the remaining butter brioche and sprinkle the top with the remaining thirds of dried fruit and grated chocolate.
  • Pour in the whisked egg and milk mix slowly.  You’ll find that there will be some left – just let the milk mix soak into the brioche and pour in the rest once it has been soaked in.
  • I then left mine to the soak for a further 10 minutes before putting in the oven on the middle shelf for about 35 minutes – just check for a lovely wobble, firm, but still a little shimmy!
  • Serve (no need to leave for another 20 minutes whilst you take the right photo!) with custard, cream or just as it comes.

If there is some left over – you could eat it cold, or gently warmed in the microwave.

Fancy buying the gluten free brioche rolls from Amazon?



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