Gluten Free Bread and Butter Pudding

1. Preheated oven to 200°C
2. Soften butter then lightly butter a baking tray approx 28cm x 18cm x 4cm.
3. Make custard by whisking eggs, milk, cream, caster sugar, vanilla and zest of orange. Refrigerate while preparing other ingredients.
4. Cut crusts off gluten free bread then butter both sides.
5. Place half Country Life Bakery Gluten Free Fruit bread into the buttered tray, sprinkle with half sultanas and a little extra sugar and spread with marmalade.
6. Pour half of the custard evenly over Country Life Gluten Free Fruit bread slices and stand for at least 10 minutes or until custard has been absorbed.
7. Mix 3 tbsp apricot jam mix with equal quantity boiling water, allow to cool until mixture is warm, not hot.
8. Layer the rest of the gluten free bread on top. Pour the remaining custard over bread. Push bread down until it has absorbed the custard.
9. Sprinkle with sultanas and cinnamon sugar. Brush the top of the pudding with the apricot glaze.
10. Place the baking tray in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish. Bake in the oven for 30-40 minutes or until golden brown and custard is firm.
11. Take out and place on cooling rack until cool.
12. Cut generous portions and serve with custard or vanilla ice cream.

Recipe courtesy of Top Deck Café, Balmain NSW.