Coconut Bread Pudding

Serves 6

This recipe is for lactose free bread and butter pudding. The milk and butter normally used in bread and butter pudding are replaced by creamy delicious coconut milk. This is a great recipe if you are lactose intolerant and still a great one if you are not.

Bread and butter pudding brings people back to childhood memories and is magically comforting; it has always been a perfect dessert to end a lovely family meal especially on long cold winter nights, and coconut bread pudding is no exception.

Coconut bread and butter pudding is a great twist on the classic English dessert. It is warm filling and tasty. The coconut milk makes it really sweet, creamy and very indulgent.

Ingredients

• 8 thin slices of bread
• 2 vanilla pods
• 50g sultanas
• 2 tsp cinnamon powder
• 350ml coconut milk
• 2 eggs
• 25g granulated sugar
• nutmeg, grated, to taste
• margarine for greasing

Method

1. Grease a 1 litre pie dish with margarine.
2. Cut the crusts off the bread then cut into triangles.
3. Beat the eggs and 2/3 of the sugar together in a bowl and pour in the coconut milk. Crack open the vanilla pods and empty out the seeds and mix well, add the bread make sure it is well coat in the coconut mix, leave to stand for 1 hour.
4. Preheat the oven to 180C or gas mark 4.
5. Place a layer of bread in the pie dish sprinkle sultanas and cinnamon on the layer, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, and then set aside. Pour any remaining mix onto the top layer and sprinkle with nutmeg and the remaining sugar.
6. Place the dish into the oven and bake for 30-40 minutes, or until the top is golden-brown.