Coconut Bread and Butter Pudding – Classic Comfort Dessert

This coconut bread and butter pudding is an old-time family favourite and the kind of comforting dessert that is especially welcome on a cold winter’s evening. Soft bread, butter and apricot jam soak up a sweet vanilla custard before the pudding is finished with coconut, cinnamon and a light meringue topping.

Simple ingredients make this traditional pudding wonderfully homely, while the apricot jam adds a fruity sweetness that works beautifully with the coconut. It is an easy dessert to prepare ahead before baking until golden and set.

White bread works perfectly, but you can use your favourite bread instead. For an extra-indulgent variation, replace the bread with slices of Madeira cake for an even richer dessert.

Ingredients

• 6–8 slices white bread
• Butter, for spreading and greasing
• Apricot jam, to taste
• 4 large eggs, separated
• 125 ml sugar
• 15 ml vanilla essence
• 1 litre full-cream milk
• 125 ml desiccated coconut, or to taste
• 1 tsp ground cinnamon

Chef’s Short Method

1. Preheat the oven to 180°C (350°F) and thoroughly grease an ovenproof dish.
2. Butter the bread, spread with apricot jam and arrange the slices snugly in the prepared dish.
3. Dot with a little extra butter and sprinkle with coconut.
4. Separate the eggs. Whisk the yolks with the sugar, vanilla essence and milk until well combined.
5. Pour the custard mixture evenly over the bread and allow it to soak in.
6. Beat the egg whites to stiff peaks, spread gently over the pudding and sprinkle with cinnamon.
7. Bake for about 35 minutes, until the custard is set and the meringue topping is lightly golden. Serve warm.

Prep

20 min

Cook

35 min

Total

55 min

Serves

6 to 8 servings

DessertGlobalPrint

You will need ovenproof dish

Ingredients

• 6–8 slices white bread
• Butter, for spreading and greasing
• Apricot jam, to taste
• 4 large eggs, separated
• 125 ml sugar
• 15 ml vanilla essence
• 1 litre full-cream milk
• 125 ml desiccated coconut, or to taste
• 1 tsp ground cinnamon
• Cooking spray or shortening, optional, for greasing

Method

1. Preheat the oven to 180°C (350°F). Thoroughly grease a suitable ovenproof dish with softened butter, shortening or cooking spray.

2. Spread the bread with butter and apricot jam.

   

3. Arrange the slices snugly in the prepared dish, halving one slice if needed to fill any gaps.

4. Dot the bread with a little extra butter and sprinkle with the coconut.

5. Separate the eggs. Whisk the egg yolks with the sugar, vanilla essence and milk until well combined and slightly frothy.

6. Pour the custard mixture evenly over the bread and leave it briefly to soak in.

7. Beat the egg whites to stiff peaks. Spread them gently over the pudding and sprinkle with cinnamon.

8. Bake for about 35 minutes, until the custard is set and the meringue topping is lightly golden. Serve warm.

Tips

• White bread works perfectly, but you can use any bread you prefer. For an extra-indulgent variation, replace the bread with slices of Madeira cake.