Coconut Bread Pudding

This easy coconut bread pudding has the perfect balance of sweetness, with a soft inner texture and brown crisp top.

Prep Time 30

Cook Time 30

Total Time 1

Servings1 Pudding

saltyginger.comMary-Lou

Place the milk into a heat-proof mixing bowl or into a medium-sized saucepan. Using either the microwave or the stop top, heat the milk until it is about the same temperature as a hot cup of tea or coffee. Place the brown sugar and vanilla into the milk and whisk until all the sugar has dissolved. Tear up the bread into 3cm by 3cm pieces and toss into the milk. Gently fold in and allow to sit for 10-20 minutes.
220 grams light brown sugar, 350 grams milk, 1 teaspoon vanilla extract, 4 slices of stale bread
Preheat the oven to 180°C/355F, and choose your 1-2 litre baking dish.
In a separate bowl, beat the eggs together using a fork, until the eggs are well combined. Then stir in the coconut.
3 eggs, 100 grams desiccated coconut
After the bread has finished soaking, fold in the egg and coconut mixture. Pour the pudding into your baking dish and bake for approximately 30 minutes. The centre will be just slightly jiggly when you take it out.
Allow the pudding to cool down a bit and serve with custard, ice cream or some cream.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Bread - any stale bread will do. Hot dog rolls, hamburger buns, white bread, brioche, baguette or even croissants if you are feeling fancy.

Brown sugar to sweeten and add a hint of caramel flavours. Alternatively, you can use white granulated or caster sugar.

For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.