8 slices gluten-free sunflower and red quinoa bread
2 Tbsp reduced-sugar strawberry jam
375 ml low-fat milk
300 g frozen berries, defrosted
60 g brown sugar
1 Tbsp demerara sugar
- Spray a 2L (8-cup) ovenproof dish with cooking spray. Spread 1 side of each slice of bread with a thin layer of strawberry spread. Cut each slice into 4 triangles. Whisk eggs, milk and a pinch of cinnamon in a jug.
- Arrange half the bread triangles over base of the dish. Top with half the berries and half the brown sugar. Top with remaining bread triangles, berries and brown sugar. Pour over egg mixture and push the bread down slightly to soak up the liquid. Place dish on a baking tray and set aside for 30 minutes to allow the bread to absorb more liquid.
- Preheat oven to 170 C (fan-forced). Sprinkle demerara sugar and a little cinnamon over top of the pudding. Bake for 35-40 minutes or until top is light golden brown and the pudding is set. Set aside for 15 minutes before serving.