Description
A delightful recipe for Coconut Bread Pudding from Mauritius, perfect for dessert lovers.
Ingredients
Scale
- 3 cups stale bread, torn into pieces
- 1 can (14 ounces) coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1/4 cup raisins (optional)
- 1 tablespoon unsalted butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter.
- In a large bowl, combine the torn bread pieces and shredded coconut.
- In another bowl, whisk together the coconut milk, whole milk, sugar, eggs, vanilla extract, cinnamon, and salt until well blended.
- Pour the milk mixture over the bread and coconut, pressing down gently to ensure all the bread is soaked. If using, stir in the raisins.
- Let the mixture sit for about 15 minutes to allow the bread to absorb the liquid.
- Pour the bread mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let cool for about 10 minutes before serving.
Notes
- For a richer flavor, consider adding a tablespoon of rum or coconut extract to the milk mixture.
- Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mauritian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 35g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg