Name: Coconut Bread & Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 250 gram butter, melted; 8 slices slightly stale fruit bread (or plain bread and 2 tbsp dried fruits); 4 tablespoon desiccated coconut, lightly toasted; 3 eggs; 60 gram caster sugar; 1 teaspoon finely grated orange zest; 1/2 teaspoon vanilla extract; 350 millilitre coconut milk; fresh fruit and runny cream or yoghurt, to serve (optional)

Coconut Bread & Butter Pudding

Delicious hot or cold, this is terrific served with mixed berries or diced fresh mango and passionfruit. If you don’t have coconut milk, use the more traditional single cream.

Serves 5

Prep

15M

Cook

30M

Total

45M

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Ingredients

250 gram butter, melted

8 slices slightly stale fruit bread (or plain bread and 2 tbsp dried fruits)

4 tablespoon desiccated coconut, lightly toasted

3 eggs

60 gram caster sugar

1 teaspoon finely grated orange zest

1/2 teaspoon vanilla extract

350 millilitre coconut milk

fresh fruit and runny cream or yoghurt, to serve (optional)

Method

1.Preheat oven to 160°C. Butter a baking dish (ideally, 4 slices of bread should fit in the dish in one layer).

2.Butter all 8 slices of bread on both sides and sit 4 in the dish. Sprinkle with half the toasted coconut.

3.Whisk the eggs, sugar, orange zest, vanilla and coconut milk together and pour 1/3 of the mixture over the bread.

4.Lay on the next 4 slices of bread, sprinkle with the remaining coconut and pour on the remaining egg mixture. Press the bread down gently into the cream mixture.

5.Bake for 20 to 25 minutes, until the custard has set. Insert a sharp knife or toothpick to check – it shouldn’t be too moist.

6.To serve, simply scoop the pudding onto a plate and scatter with fresh fruit, adding runny cream or yoghurt if you like.

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Ingredients

Method

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