This Coconut Bread Pudding is a delicious variation on your normal Bread and Butter Pudding and is a favorite dessert of South Africa's Indian Population
Pudding Ingredients
4 slices liberally buttered white bread
Butter for greasing
Butter for greasing
3 eggs
2½ cups milk
2 tbsp sugar
1 tsp vanilla essence
1 tsp lemon zest
¾ cup dessicated coconut
½ cup chopped dates (chopped small]
1 tbsp slivered almonds
½ tsp grated nutmeg
To make the Bread Pudding
Preheat oven to 350oF [ 175oC ]
Using butter, grease a glass casserole dish
Cut the bread into triangles and arrange buttered side down in the casserole dish
Lightly beat the eggs in a mixing bowl
Add the milk, sugar, lemon zest and vanilla essence to the eggs
Beat well
Pour ½ of the egg/milk mixture over the bread and allow to steep for 15 minutes
Meanwhile, add the dessicated coconut and dates to the remaining milk.
Mix well and allow the coconut and date mixture to steep for 15 minutes
Pour the coconut- date mixture over the bread-milk mixture in the casserole dish
Ensure that the dates are distributed evenly over the bread
Sprinkle the top with the slivered almonds and grated nutmeg
Place the casserole dish in a deep baking tray/dish, which is ½ filled with water
Steam for 40 minutes, ensuring that the water in the pan does not all evaporate
This Coconut Bread Pudding is a delightful variation on your traditional English Bread and Butter Pudding and makes a worthwhile dessert
