1 vanilla pod, halved and seeds scraped out, or 1 tsp vanilla extract
3 whole large eggs , plus 1 egg yolk
3 tbsp golden caster sugar
8 slices gluten free bread
50g lactose free butter, softened plus extra for greasing
1 tbsp cinnamon
2 tbsp maple syrup
zest ½ lemon
2 tbsp demerara sugar
Heat oven to 180C/160C/gas 4. To make the custard, heat the lactose free milk, lactose free cream, cinnamon, maple syrup, lemon zest and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point.
Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm lactose free milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
Lightly (lactose free) butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the gluten free bread slices, then (lactose free) butter both sides of the bread and cut into triangles. Lay half of the gluten free bread slices in the bottom of the dish so that they are slightly overlapping.
Remove the vanilla pod from the lactose free custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.