Buttery bread and coconut pudding: Classic dinner party dessert

Pudding is one of the best parts of any big dinner party and there are so many to choose from. Bread and butter pudding comes in many forms, but traditionally made with layered butter slices of bread with custard and baked to perfection. This buttery bread and coconut pudding is a family favoourite variation on the classic and will become the new normal at home. It has a classic jam filling too and you can still add raisins if you want to keep it traditional.

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Buttery bread and coconut pudding tips

In addition to being baked with custard, the pudding may be served with additional custard or cream. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade, or other sweet preserves will be spread upon the bread, along with the butter. The coconut isn’t overpowering and just adds a great subtle taste that goes great with the bread and custard. Serve it in some pretty glasses so that you can see the layers and top with whipped cream.

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End any family dinner with a delicious buttery bread and coconut pudding. Get creative and try your own variations with your family.

Last updated on 9 March 2023

Buttery bread and coconut pudding recipe

3 from 2 votes

Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

A classic bread and butter pudding with a modern twist. The coconut add texture and extra flavour.

Ingredients

• 6-8 slices 6-8 white bread

• apricot jam of your choice

• 4 4 eggs

• 125 ml 125 sugar

• 5 ml 5 vanilla essence

• 1 litre 1 full-cream milk

• butter

• 125 ml 125 coconut

• 1 tsp 1 ground cinnamon

Method

• Heat the oven to 180ºC. 
• 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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