Coconut Raisin Bread Pudding

Name: Coconut Raisin Bread Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 400 g White Bread (torn into pieces); 80 g Raisin; 600 ml Coconut Milk; 4 pcs Egg (beaten); 140 g Brown Sugar; 8 ml Vanilla Extract; 3 g Cinnamon Powder; 2 g Nutmeg Powder; 25 g Unsalted Butter

A Caribbean-style baked bread pudding enriched with coconut milk, raisins, warm spice, and a set egg custard.

Prep

20m

Cook

45m

Serves

Estimated

Nutrition

Per serving

470kcal

Calories

10g

Protein

25g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

400g
White Bread (torn into pieces)
80g
Raisin

Custard

600ml
Coconut Milk
4pcs
Egg (beaten)
140g
Brown Sugar
8ml
Vanilla Extract
3g
Cinnamon Powder
2g
Nutmeg Powder

Pudding

25g
Unsalted Butter

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 180°C (350°F).
02
Grease a baking dish with the unsalted butter, then spread in the white bread and raisins.
03
Whisk together the coconut milk, eggs, brown sugar, vanilla extract, cinnamon powder, and nutmeg powder until smooth.
04
Pour the custard over the bread and press the bread down gently so it can absorb the liquid.
05
Let the mixture stand briefly so the bread softens.
06
Bake until the custard is set and the top is lightly browned, about 40 to 45 minutes, and the center reaches 71°C (160°F).
07
Cool slightly before serving warm.

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