When it comes to dinner parties, pudding is often considered one of the best parts, and there are so many different types to choose from. One classic option is bread and butter pudding, traditionally made by layering slices of bread with custard and baking until perfection.
However, this buttery bread and coconut pudding is a delicious twist on the classic, and it’s become a family favorite in many households. It still has a classic jam filling, and raisins can be added to keep it traditional if desired.
BUTTERY BREAD AND COCONUT PUDDING SUGGESTIONS
In addition to being baked with custard, this pudding can also be served with additional custard or cream. Sometimes, sweet preserves such as raspberry, strawberry, blackberry, or mixed fruit jam or marmalade are spread on the bread along with the butter. The coconut flavor in this pudding isn’t overpowering but adds a great subtle taste that pairs perfectly with the bread and custard.
To serve, consider using pretty glasses that showcase the layers, and top with whipped cream. This dessert is a fantastic way to end any family dinner. For those feeling adventurous, get creative and try out your own variations with your family.
BUTTERY BREAD AND COCONUT PUDDING RECIPE
Course: Dessert
Cuisine: Global
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 35 minutes
INGREDIENTS
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6-8 slices white bread
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apricot jam of your choice
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4 eggs
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125 ml sugar
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5 ml vanilla essence
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1 litre full-cream milk
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butter
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125 ml coconut
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1 tsp ground cinnamon
METHOD
- To prepare this delicious dessert, preheat your oven to 180ºC. Next, take some slices of bread and spread them with butter and apricot jam.
- Thoroughly grease an oven-proof baking dish with either shortening, softened butter, or cooking spray. Arrange the slices of bread in the dish, and if necessary, halve one of the slices to fill in any gaps in the middle of the dish.
- As you add the bread slices to the dish, add a few dots of butter on each slice. Then, sprinkle some coconut over the bread, either sparingly or to your taste.
- Now, it’s time to prepare the milk mixture. Separate the egg yolks from the egg whites. Mix the egg yolks with milk, sugar, and vanilla, whisking well until the mixture is nice and fluffy.
- Cover the bread with the milk mixture, allowing the bread to absorb it. Next, beat the egg whites until they’re stiff, and cover the pudding with the egg whites.
- Sprinkle some cinnamon over the top, and bake for 35 minutes, or until the pudding is cooked through.
»BUTTERY BREAD AND COCONUT PUDDING RECIPE«
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