Chocolate Orange Gluten Free Bread and Butter Pudding (Low FODMAP)
A gluten-free, low FODMAP, lower sugar pudding that can be made dairy-free too
Ingredients
- 12 slices Schar Vitality loaf - crusts removed
- 100 g butter or coconut oil - softened
- 50 g brown sugar - plus 1-2 tbsp for sprinkling on top (optional)
- 30 g cocoa powder
- 550 ml unsweetened almond milk
- 2 medium (organic if possible) - beaten
- 3 drops therapeutic grade orange essential oil or zest 1 large orange - I use doTerra oil because it is pure enough to consume
Instructions
- Spread the butter or oil onto the bread, then cut each piece into two triangles
- Prepare the chocolate custard by placing the cocoa powder and sugar into a large jug with approx. 100ml almond milk.
- Stir to combine the ingredients until smooth, then add the remaining milk, the orange oil or zest and beaten eggs
- Place half the bread triangles butter-side down in a dish measuring approx. 20cm x 15cm and 10cm deep
- Cover the first layer of bread triangles with the remaining triangles, this time butter side facing up
- Pour over the chocolate custard mixture, sprinkle with a little more brown sugar if you desire and bake in a pre-heated oven at 180 degrees C/160 degree C fan/ Gas Mark 4 for around 40 minutes or until the custard is set and the top is golden