Gluten free bread and butter pudding

Ingredients: fresh gluten free bread, butter to spread, summer fruits spread - I made my own, 2 tbsp Marsala, 2 large eggs, 1 tbsp caster sugar, 2 tsp caster powder, 350 ml skimmed milk, 1 tsp vanilla essence, 4 tbsp fat free crème fraiche.

Bake the bread.

For the spread, use 250 g frozen summer fruits. Put them in a pan and add 2 tbsp sugar.

Boil for 15 -20 min.

Beat the eggs with the sugar. Whisk in the custard powder until smooth.

 Heat the milk and slowly mix into the egg. Add the vanilla essence. Set aside to cool down. When cooled, add the crème fraiche.

Cut 6 slices of bread.

Cut them in triangles and spread butter on top. Butter an oven proof dish. Spread the fruits on top of the buttered bread. Arrange the slices in the dish.

 Finish arranging the bread. Pour the Marsala and custard on top of the bread. Let it soak for 10 min.

Preheat the oven at 180° C.
Bake for 30 -35 min, or until golden on top.