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COCONUT BREAD PUDDING

This Coconut Bread Pudding is a delicious variation on your normal Bread and Butter Pudding and is a favourite dessert of South Africa's Indian Population


Pudding Ingredients

4 slices liberally buttered white bread
Butter for greasing
3 eggs
625ml (2½ cups) milk
30ml (2 tbsp) sugar
5ml (1 tsp) vanilla essence
5ml (1 tsp) lemon zest
200ml (¾ cup desiccated coconut
125ml (½ cup chopped dates (chopped small]
15ml (1 tbsp) slivered almonds
2.5ml (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 desiccated 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


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