Bread and Butter Pudding recipe

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This Bread and Butter pudding recipe is a dairy free creamy twist on a very traditional English dessert. Also Sugar Free and Nut free, this Bread and Butter pudding is a coconut delight.

Easy to make, delicious hot out of the oven or served cold. A great use for stale bread, turning it into a really special treat.

Instead of butter on the bread I use either coconut oil or coconut butter which I show you how to make in this recipe

Bread and Butter puddingBread and Butter pudding

Bread and Butter Pudding

By August 7, 2013

A dairy free creamy twist on a very traditional English dessert. Also Sugar Free and Nut free, this Bread and Butter pudding is a coconut delight.

Prep Time : 25 minutes. Cook Time : 60 minutes Yield : 1 cake Allergens : , ,

Rating 5 stars - based on 2 review(s)

Ingredients

  • Bread of choice - about 6 slices (I used day old rye sourdough)
  • Coconut Oil - About 1/4 cup (Coconut Butter is also great here - link to make this above and below OR for non dairy free, butter is fabulous)
  • Eggs - 4 eggs and 2 egg yolks
  • Coconut Cream - 2 cans (1 to use whole, the other to use the cocentrate only - instructions below)
  • Natvia - 1 heaped Tablespoon
  • Cinnamon - 1.5 teaspoons
  • Vanilla Extract - 1 teaspoon
  • Orange - Juice of 1/2 an Orange
  • Sultanas - 1 handful, about 50g - optional (frozen raspberries also yummy)
  • Coconut Spread - about 1 Tablespoon melted (this is found in Woolies Asian section)

Instructions

  • Place 1 can of coconut cream in fridge ahead of time to get really cold (or freeze for 1/2 hour)
  • Soak sultanas in the fresh squeezed juice of half an orange while you prepare the rest
  • Cut the crusts off from your 6 slices of bread
  • Spread the coconut oil or coconut butter on one side only (you can of course use butter here instead)
  • Line the bottom of a bread tin with the 1/2 the bread (butter side down) try to make sure there are no gaps
  • Sprinkle the sultanas on top (these are optional) frozen raspberries also yummy
  • Add the rest of the bread, butter side up this time
  • Now prepare the custard pudding
  • To "make" the coconut cream concentrate - open the chilled can of coconut cream without shaking. Scoop off to hard white creamy part to use (this is the concentrate) the clear separated part is not required
  • In a saucepan heat up the Coconut Cream, Coconut Cream concentrate, juice you had the Sultana's soaking in, vanilla, cinnamon, natvia
  • Stir and allow to heat up but remove prior to boiling
  • Whisk your eggs and egg yolks
  • Slowly pour hot coconut cream mixture into the eggs as you continue to whisk
  • Pour the Coconut custard over the bread and allow to soak it up for 1 hour
  • Pre heat oven to 180C fan forced
  • Place bread tin in a lasagne tray and pour about 2 cm of water in the lasagne tray around the bread tin to create a Bain Marie
  • Loosely place foil on top
  • Bake for 30 minutes with foil then remove and bake for another 15 - 30 minutes until the custard has set
  • Brush the melted coconut spread on top to glaze
  • Scoop out and serve immediately as a lovely hot dessert of refrigerate and slice to serve as a cold snack
  • Enjoy xoxSha
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