In this recipe, a traditional bread and butter pudding is given a spin with coconut milk, desiccated coconut, fresh coconut and some spice. This pudding is super moreish - serve with caramel or chocolate sauce.
- 500g loaf French bread, sliced and buttered
- 2 x 400g tins coconut milk
- 4 eggs + 1 egg yolk
- 200g caster sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. each ground nutmeg and salt
- 100g desiccated coconut
- 50g grated fresh coconut
- 2 tbsp. butter + 2 tbsp. icing sugar
Butter a baking dish and dust with icing sugar. Chop the bread into 1-inch squares.
Whisk together the eggs, egg yolks and sugar until sooth. Gradually whisk in the coconut milk until smooth, then whisk in the cinnamon, nutmeg and salt. Fold in the bread, 2/3 of the desiccated coconut and the fresh coconut. Pour into the prepared baking dish and leave to sit for half an hour.
Bake in a 170C oven for 25-30 minutes, then sprinkle with the rest of the coconut. Bake for another 30 minutes, or until golden brown and springy to the touch.