Coconut Apricot Bread and Butter Pudding

Type of meal: Dessert
Suitable for: Dairy FreeVegetarian

Wifey absolutely loves bread and butter pudding, so I’ve been trying to find a way to make it a bit healthier for us.

A standard bread and butter pudding contains a lot of cholesterol, a lot of butter, milk and cream. There has to be a better way to make it though.

I’ve been doing some hunting around and I found a Thermomix recipe here that I really liked the sound of called a Coconut Caramel Bread and Butter Pudding. I don’t have a Thermomix so that’s a no go, but I thought I’d try adapting it.

The result?


While Wifey loves bread and butter pudding, I’m neither here nor there about it. I am happy to give it a miss. This one though, I find addictive. I can’t get enough of it, especially paired with some good coconut whipped cream!

The caveat, it’s not exactly a quick recipe given the standing time required, but it is well worth it. Now just to figure out how to make it work without eggs…

Coconut Apricot Bread and Butter Pudding
Serves 12
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Prep Time
1 hr 40 min
Cook Time
40 min
Total Time
2 hr 20 min
Prep Time
1 hr 40 min
Cook Time
40 min
Total Time
2 hr 20 min
469 calories
52 g
68 g
28 g
7 g
21 g
170 g
160 g
24 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 469
Calories from Fat 234
% Daily Value *
Total Fat 28g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 68mg
Sodium 160mg
Total Carbohydrates 52g
Dietary Fiber 1g
Sugars 24g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 slices of wholemeal bread
  2. 35g Nutelex or other vegan butter.
  3. 120g dried apricots
  4. 60g raw almonds
  5. 400ml coconut cream
  6. 800ml coconut milk
  7. 6 tbsp coconut syrup
  8. 2 tsp vanilla extract
  9. 4 eggs
  10. 2 tsp nutmeg
  11. 2 tsp dark muscavado sugar
  12. Pinch of salt
  1. Preheat the oven to 180 degrees celsius.
  2. Put the apricots and the almonds in a food processor and process into small pieces. Keep aside for later.
  3. Butter the bread and slide it into quarter triangles.
  4. Put half the coconut cream, coconut milk, salt, eggs, vanilla, coconut syrup and 15g of Nutelex into a pot on the stove at medium heat to make a coconut custard. Stir regularly to prevent clumps from forming.
  5. Once it thickens, set aside.
  6. Layer half of the bread on the bottom of an oven proof baking dish overlapping pieces as necessary.
  7. Sprinkle half the almond and apricot mix over the bread.
  8. Pour the coconut custard leave it to sit for 30 minutes to make sure the bread has absorbed all the custard.
  9. Add the remaining coconut cream, coconut milk, salt, eggs, vanilla, coconut syrup and another 15g of Nutelex into the pot on the stove at medium heat to make a second batch of custard.
  10. Add the remaining bread pieces to the oven proof baking dish, followed by the second half of the apricot and almond mix.
  11. Pour the second batch of custard over the top making sure all the bread is covered and then let it sit for another 30 mins.
  12. Sprinkle the nutmeg and muscavado sugar over the top of the pudding.
  13. Place the dish into a larger oven tray half filled with boiling water and put it in the oven.
  14. Bake for 40 minutes or until golden brown on top and the custard has started to set.
Hubby Tip
  1. Serve with a nice dollop of coconut whipped cream for a little taste of heaven.
Adapted from Mrs D
Adapted from Mrs D
Hubby Cooks

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Matt is a busy hubby that loves sweets and dairy products. He has recently learned he has despression and high cholesterol, and with a history of heart disease in the family, it is time to do something about it. He is on a mission to find and cook healthy, low or no cholesterol food that will not only taste good but help you feel good too.

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