Coconut and date bread pudding

June 18, 2008 (Last Updated: January 11, 2019)
Coconut and date bread pudding recipe

Bread pudding is a firm South African favourite and a classic dessert of my childhood. The dates and coconut add a touch of sophistication.

To drink: Spicy, sweet and richly decadent puddings need an amplebodied wooded chenin – enjoy with Maverick Chenin 2006.

Coconut and date bread pudding

Serves: 6
Cooking Time: 50 mins


  • 750ml fresh breadcrumbs
  • 100g pitted dates, chopped
  • 20ml desiccated coconut
  • 500ml milk
  • 50g butter
  • 50ml brown sugar
  • 1 cinnamon stick
  • a pinch of salt
  • 2 jumbo eggs, beaten
  • 50ml apricot jam, warmed



Preheat the oven to 180°C. Lightly grease a rectangular baking dish.


Sprinkle the breadcrumbs over the base of the dish and scatter the dates and coconut on top.


Heat the milk, butter, sugar, cinnamon stick and salt in a heavy-based pot until scalding. Do not let it boil.


Remove the cinnamon stick and add the liquid to the eggs and pour it over the crumb mixture. Dot with the jam and bake until a cake skewer inserted into the centre comes out clean, about 40 minutes.

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