Dairy-free bread and "butter" pudding

My son and I have problems digesting dairy, so this dairy-free pudding recipe that my wife drummed up has become a firm favourite.

Dairy Free Bread and Butter Pudding



  1. Use a little of the margarine to grease a 2-litre Pyrex dish. Gently melt the rest of the margarine in a pan. Once melted, set aside to cool. Meanwhile, mix raisins and caster sugar.
  2. Cut off the crusts of the bread, and cut into broad strips. Dip strips of bread into the melted margarine and use them to create three layers in the dish: margarine side down for the bottom two layers—up for the top. Sprinkle the sugar and raisin mixture evenly between the layers.
  3. Mix Oatley, eggs and vanilla seeds to form a custard. Pour the custard into the dish; make sure to fill all the nooks and crannies.
  4. Sprinkle demerara sugar on top & let the pudding soak for 30 minutes.
  5. Cook in oven at 180 degrees C for 35–40 minutes.

Posted 15 March 2013 Copyright © Stig Brautaset