Gluten-free plum panettone pudding recipe by South African Stone Fruit
Panettone is an Italian sweet bread, and so this dessert is a twist on a classic bread and butter pudding. Bake this gluten-free plum panettone pudding for a comforting treat.
Tip: For an everyday version, use regular two-day-old white gluten-free bread.
Gluten-free plum panettone pudding
Ingredients
- 6 South African Bubblegum plums, pitted and sliced
- 40 g butter
- 6 slices of gluten-free panettone or brioche weighing about 300g
- 300 g large free-range eggs
- 600 ml milk
- 150 ml single cream, plus extra to serve
- 40 g caster sugar
- 1 tsp vanilla extract
- whipped cream or mascarpone, to serve
Instructions
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Arrange half the plum slices in the base of a 1.5 ltr (2½pt) baking dish. Use 1 tsp butter to grease around the sides and rim of the dish. Spread the remaining butter over the slices of panettone or brioche. Cut into triangles, then arrange in the dish, overlapping to fit. Tuck the remaining plum slices in among the bread.
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Beat together the eggs, milk, single cream, caster sugar and vanilla extract. Allow a few minutes for the sugar to dissolve. Pour slowly into the dish, over the bread. Cover and allow to stand for at least 30 minutes. (If you want to cook the pudding later, refrigerate until required).
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Preheat the oven to 180°C/Gas Mark 4. Stand the baking dish on a baking sheet.
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Bake for 30-35 minutes until puffed up and golden brown. Cool for a few minutes, then serve with whipped cream or mascarpone.
As featured in the December 2019 issue of Gluten-Free Heaven magazine
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