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Bread Pudding Gluten and Lactose Free

Preparation Time
35 minutes

Cooking Time
30 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Vegetarian


  • 6 slices of gluten free bread (I like Genius)
  • Lucy Bee Coconut Oil to spread
  • 1 banana
  • 30g sultanas
  • 30g pecan nuts
  • 350ml Lucy Bee Coconut Milk
  • 50ml lactose free cream
  • A pinch of Lucy Bee Cinnamon Powder
  • A pinch of nutmeg
  • 2 eggs, beaten


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Grease a round, medium-sized baking dish with the Lucy Bee Coconut Oil.
  3. Spread Lucy Bee Coconut Oil onto one side of each slice of bread then cut into triangles.
  4. Place a layer of bread to the baking tray and sprinkle with Lucy Bee Cinnamon Powder, sultanas and 1/2 sliced banana.
  5. Repeat for a second then third layer. On the third layer, press down firmly.
  6. Heat the Lucy Bee Coconut Milk and lactose free cream until hot but not boiling. Add in the eggs and whisk.
  7. Pour the milk and egg mixture over the bread and leave to soak for 15 minutes.
  8. Sprinkle with nutmeg and top with the remaining sultanas and pecan nuts.
  9. Bake for 30 minutes.

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