Coconut Bread and Butter Pudding: A classic favourite with a twist. Photo credit: Irene Muller.
A Twist on the Classic: Coconut Bread and Butter Pudding
The perfect comfort food for a cold winters evening. The addition of coconut makes adds texture and makes it extra delicious.
Coconut Bread and Butter Pudding: A classic favourite with a twist. Photo credit: Irene Muller.
This recipe is an old-time family favourite. Bread and butter pudding is a traditional type of bread pudding. It is made by layering slices of buttered bread in an oven dish and topped with an egg custard mixture.
You can use any bread of your choice – to make it even more delicious you can use Madeira cake slices.
Coconut Bread and Butter Pudding
Course: DessertCuisine: GlobalDifficulty: EasyPrep time
20
minutesCooking time
35
minutesTotal time
55
minutesA classic bread and butter pudding with a modern twist. The coconut add texture and extra flavour.
Ingredients
6 – 8 slices of white bread
apricot jam of your choice
4 eggs
125 ml sugar
5 ml vanilla essence
1 litre full cream milk
butter
125 ml coconut
1 teaspoon ground cinnamon
Method
- Heat the oven to 180ºF / 82ºC.
- Spread the bread with butter and apricot jam.
- Grease an oven proof baking dish thoroughly with shortening, softened butter, or cooking spray.
- Arrange the slices in the baking dish, you can halve one of the slices to fill it up in the middle depending on your oven dish.
- Add a few dots of butter on each bread slice as you add the bread to the dish.
- Sprinkle with coconut sparingly or to your taste.
- Separate egg yolks from egg whites.
- Mix egg yolk with milk, sugar, and vanilla. Whisk well until nice and fluffy.
- Cover the bread with the milk mixture and allow the bread to absorb it.
- Beat the egg whites until stiff and cover the pudding with egg whites.
- Sprinkle with cinnamon.
- Bake for 35 minutes or until cooked.
Notes
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