About this recipe:The classic bread pudding is enhanced with coconut and coconut milk.
2 tablespoons butter
5 tablespoons icing sugar
200g caster sugar
1 egg yolk
2 (400g) tins coconut milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons coconut extract
100g desiccated coconut, divided
40g fresh coconut, grated
1 (500g) loaf French bread, cut into 2.5cm cubes
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Method Prep:20min › Cook:1hr › Extra time:30min › Ready in:1hr50min
Preheat oven to 170 C / Gas 3. Grease a 20x30cm baking dish with butter, and dust with icing sugar.
In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 2/3 of desiccated coconut, and 40g fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
Bake on a baking tray in preheated oven for 25 minutes. Sprinkle top with remaining desiccated coconut. Continue baking for 25 to 30 minutes, or until centre springs back when lightly tapped.