25 minutes preparation, 25-30 minutes cooking

Serves 4-6


  • 3 Tbsps.  Apple sauce

  • ½ Tsp. Cinnamon powder

  • ¼ Tsp. Ginger powder

  • Zest of 1 lemon

  • 8 slices wholegrain bread

  • ½ Cup Golden raisins or sultanas


  • 3 Cups [750 ml] Almond milk or alternative

  • 3 Tbsps. Raw brown sugar

  • 3 Tbsps. Tapioca starch

  • 1 tsp vanilla extract

  • 15 Saffron strands and ¼ water boiling water


  1. Preheat oven to 180c (350f).

  2.  Boil some water in the kettle and soak 15 strands of saffron in ¼ cup of hot water for 20 minutes.

  3. Meanwhile mix apple sauce, cinnamon, ginger and lemon zest together. Cut bread into triangle halves and spread with apple sauce on one side. Place one layer of bread apple side up on the bottom of a baking dish. Scatter over sultanas/raisins and then repeat each layer until you reach the top of your pan. Cut the remaining bits of your bread into smaller triangles and use to fill any gaps. Set aside. [Or follow video for triangle valley look.]

  4. For the custard mix all custard ingredients including the saffron water together in a saucepan and then bring to simmer and cook for 5-6 minutes over a medium low heat whisking occasionally.

  5.  Pour a small amount of custard over the bread at a time, stopping to help it down the sides and cover as much of the bread as possible. I use any leftover custard with the dish at serving time. Dust over top with some extra cinnamon.

  6. Bake in oven for around 30 minutes or until skin has formed and bread has browned. Remove from oven and let cool for 5-10 minutes before serving. Reheat remaining custard and pour over individual serves.

Bread & Butterless Pudding