Coconut Almond Bread Pudding

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Serving Size: 6

It’s smart enough for friends, quick enough for a school night and it’s even comforting enough to be eaten cold for breakfast.

  • 1 Tbsp butter for greasing the dish
  • 5 thick slices of white bread (slices around 1.5 cm thick from a bloomer loaf is great) / around 6 loosely packed cups of cubed white bread
  • 13.5 Ounce tin of coconut milk (400 ml)
  • 0.25 cup white sugar
  • 3 eggs

Topping

  • 0.5 cup flaked coconut shards (can substitute with desiccated coconut if needed)
  • 0.5 cup flaked almond
  • 0.25 cup white sugar
  • 4.75 Tbsp unsalted butter
Directions
  1. Preheat the oven to 190 C/375 F.
  2. Use the tablespoon of butter to grease the baking dish well.
  3. Cut the bread into one inch cubes.
  4. In a bowl whisk together the coconut milk, sugar and eggs until smooth.
  5. Roughly tumble the bread into the greased baking dish and pour over the coconut custard mix, pressing down to help it distribute evenly across the bread.
  6. In a small bowl add the butter and sugar and  mash it together into a bit of a paste.
  7. Use your fingers to combine this with the flaked almonds and coconut shards.
  8. Scatter the coconut/almond batter over the top of the sodden bread.
  9. Bake for 35 -40 minutes, until a knife comes out clean. If at 15-20 minutes the top is getting too brown, cover with foil.  You want a golden tan and some burnished bits, but you don’t want the almonds and coconut to scorch.
  10. Serve warm with ice cream, stone fruits or just on its own. Also quite nice cool and cut into small cubes to have with a cup of tea.

Equipment: 1 baking dish, the size of a sheet of A4 paper.

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