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.
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…
- 8 slices of wholemeal bread
- 35g Nutelex or other vegan butter.
- 120g dried apricots
- 60g raw almonds
- 400ml coconut cream
- 800ml coconut milk
- 6 tbsp coconut syrup
- 2 tsp vanilla extract
- 4 eggs
- 2 tsp nutmeg
- 2 tsp dark muscavado sugar
- Pinch of salt
- Preheat the oven to 180 degrees celsius.
- Put the apricots and the almonds in a food processor and process into small pieces. Keep aside for later.
- Butter the bread and slide it into quarter triangles.
- 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.
- Once it thickens, set aside.
- Layer half of the bread on the bottom of an oven proof baking dish overlapping pieces as necessary.
- Sprinkle half the almond and apricot mix over the bread.
- Pour the coconut custard leave it to sit for 30 minutes to make sure the bread has absorbed all the custard.
- 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.
- Add the remaining bread pieces to the oven proof baking dish, followed by the second half of the apricot and almond mix.
- 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.
- Sprinkle the nutmeg and muscavado sugar over the top of the pudding.
- Place the dish into a larger oven tray half filled with boiling water and put it in the oven.
- Bake for 40 minutes or until golden brown on top and the custard has started to set.
- Serve with a nice dollop of coconut whipped cream for a little taste of heaven.