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

Ingredients

  • 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

Instructions

1

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

2

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

3

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

4

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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