Friday, 6 September 2013

Coconut Bread Pudding

Fathers day was full of delicious treats, and as I mentioned in my last post we finished the day with a delicious Bread Pudding which is one of my stepdads favourites.

I took the classic Bread and Butter Pudding, and made it gluten-free and diary-free, and free of refined sugar, bar the chocolate chips I used. If you wanted yours to be free of refined sugar as well, you could substitute for a sugar free chocolate (in my experience they usually have other nasties in them which make them no better), or make a delicious chocolate sauce from cocoa, coconut oil and honey to drizzle over the finished product instead (I thought I had a recipe for chocolate sauce on here, but it's not there...I will get that sorted soon!)

Here is the finished product served and ready. We served it with Nice Cream (a delicious new made with coconut milk - it's amazing!!) but you could serve it with any kind of frozen treat, or have it au naturel...Delicious!

Tropical Coconut Bread Pudding

Gluten-free, dairy-free, soy-free, nut-free


Half a loaf of Coconut Bread (you could make your own, I used Phoenix Bakeries coconut bread which I had in the freezer - it's a fantastic product and readily available anywhere good gluten free bread products are sold)
3 eggs
3 tbsp honey or maple syrup
1 cup coconut milk
3 tbsp coconut oil (gently melted, or butter if you prefer)
1 tsp vanilla essence
1/2 cup chocolate chips (omit if you are going with the chocolate sauce option)
1/2 a papaya, finely sliced (you can use any tropical fruit you like, or use 1 cup fresh or frozen berries for an alternative)


1. Preheat oven to 170C. Select a medium size heavy baking dish, preferably glass or ceramic
2. In the baking dish layer the bread and fruit. It's best if it overlaps a little as this allows the liquid mixture to get right around the bread and really soak in, plus it means some bits of bread will poke out of the liquid and get all toasty and delicious. Sprinkle the chocolate chips over the top of the bread.
3. In a medium bowl whisk together the eggs, coconut milk, coconut oil, honey, and vanilla essence.
4. Pour the egg mixture over the bread, ensuring that you get nice even coverage. You may need to poke the bread around a bit to get most of it sitting in the egg, but as mentioned it doesn't matter if there are little bits poking up as it just adds to the dish
5. Bake for around 30 minutes until the egg is cooked and the top is golden. Serve immediately with ice-cream. This is also delicious cold the next day!!

Enjoy :)