Give classic bread pudding a deliciously indulgent twist with this coconut and date bread pudding. Soft breadcrumbs are layered with sweet dates and coconut, then soaked in a warm, cinnamon-spiced custard and baked until golden and set. Finished with apricot jam, this comforting dessert is perfect served warm after a family lunch or dinner.
Coconut and date bread pudding
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
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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Also See: Cheesy brunch bread pudding with slow-roasted tomatoes
Cheesy brunch bread pudding with slow-roasted tomatoes
Feature image credit: saltyginger.com
