Now any Lovefoodies reader will know I love coconut!. So if I can find a way to include it in a recipe, I will!
I’ve called this a Lovefoodies special, simply because it really is like nothing else I’ve ever come across. Unlike many bread and butter puddings which can often be heavy and stodgy, this recipe is light, almost marshmallowy in texture, with a crispy, slightly caramelised thin crust. As for the flavour, it’s not overpowering with coconut, but you get a gentle tropical flavour running through each bite, so try this recipe out and let yourself be transported to the sandy beaches of Bali, Thailand or the Maldives, where you can see all the coconuts fallen from their trees, feel the warm sea air against your face and smell the lovely tropical aromas all around!
Prep Time: 15 minutes
Cook Time: 35 – 40 minutes
Yield: 6 – 8 servings
You will need a dish measuring 30cm x 15 cm and 7 cm deep. Don’t worry if it’s not an exact size, so long as it will hold all the liquid.
1/2 stick or 50 g butter
1 cups or 250 ml milk
2 tablespoons regular sugar
1/2 cup or 50g sultanas (golden raisins) or raisins
1/2 cup or 50 g desiccated / shredded coconut
10 Slices white bread
1 Teaspoon vanilla extract.
If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for ‘average’ sweetness.
Sultanas are like raisins only they are seedless white grapes. They are often fatter and juicier. If you can’t get hold of sultanas, raisins are also good, just soak in boiling water for 10 minutes then drain the water away and use.
1. Heat oven to 180C, Gas 4, 350F. Grease your dish.
2. Remove crusts from bread slices and cut in half, diagonally so they are triangles. Butter on one side of every slice.
3. Place half of the slices of bread in your dish, BUTTER SIDE UP, making sure the dish is covered.
4. Sprinkle half of the sultanas all over the bread slices.
5. Add the other half of the bread slices to make another layer, and sprinkle the remaining sultanas.
6. Gently heat the milk, coconut cream and desiccated coconut. Once it starts to boil, remove from heat and let it rest whilst you do step 7.
7. Beat eggs, 3/4 of the sugar and vanilla extract with an electric whisk until fluffy and pale in colour. (about 3-5 minutes) You need lots of air and bubbles!
8. Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.
9. Pour the mixture all over the bread, making sure it is evenly distributed. if necessary, use a spoon and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.
10. Evenly sprinkle the rest of the sugar over the top of the mixture and place in the oven for 40 -45 minutes.
11. Once ready, leave the pudding to settle and firm up for an hour or so and then serve warm with a blob of whipped cream, ice cream (you could really overdose and have coconut ice cream too!), or just enjoy it on it’s own with a lovely cup of tea!