Berry and White-Choc Bread & Butter Pudding
Posted on 15/09/2010

INGREDIENTS

Vitarium Bread Mix (made as per instructions) day old bread is fine.
3 eggs
4 Tablespoons of a nice organic apricot jam
1 cup of milk
Vanilla Extract to taste
1 cup of cream
1 Cup of fresh or frozen raspberries (no need to thaw)
Granulated sugar to sprinkle
1/2 cup of roughly chopped gluten free white chocolate
1/4 cup of caster sugar
1/4 cup of blueberries

STEP ONE

Preheat Oven to 160. Grease and set aside 4 ramekins or 1 pudding dish. Lightly toast approx 8 slices of Vitarium bread and spread with apricot jam. (Feel free to double the recipe if you would like to make a large pudding)

STEP TWO

Slice toast into 4 in the shape of triangles. Cover the base of the ramekins with the toast to start with and then cover all of the sides (you can squish the bread together so that it fits) Leave the pointed edge of the toast sticking out a little at the top so as to leave a nice effect when cooked.

STEP THREE

Divide the raspberries into 1/4 of a cup portions (1/4 cup for each ramekin)Sprinkle some of these into the ramekin followed by a few chunks of white chocolate and a few blueberries. Place 1 triangle of bread over and repeat process until your ramekin is topped with a triangle of bread and raspberries, blueberries and a few chunks of white chocolate. Repeat this with all 4 ramekins. If you have any ingredients left over you may be able to make an additional ramekin.

STEP FOUR

Place eggs, milk, sugar, cream, a little lemon zest and vanilla extract (i use 2 teaspoons)in a jug and beat. Pour mixture over each ramekin until it is full(make sure there is plenty of liquid). Let the puddings rest for 15-20 minutes so the bread can soak up the custard. Then sprinkle with granulated sugar for crunch.

STEP FIVE

Bake for 25 -30 min until golden brown. Let them rest for 5 min and enjoy!!