I enjoy cooking for the holidays, especially Christmas; and this time I wanted to make a bread and butter coconut pudding. I always look forward to the breads and cakes during this time, so a bread pudding was one to make for the season. Also, I had a bag (weighing almost 2 pounds) of edges cut from slices of bread. It was the remainders of some cheese paste sandwiches for a church sharing. I am not one to waste good food, so I was obliged to make a bread pudding using the ends of bread. As it is the Christmas season, a simple bread pudding would not do; I just had to add coconut and raisins to this pudding.
A Tasty Bread and Butter Coconut Pudding
Now, most recipes for bread pudding ask that you cut the bread into 1-inch cubes. Since, It was impossible for me do this, I instead chopped my bread edges. The chopped bread was then mixed with the grated coconut; not layered as most recipes of this sort would ask. I prefer fresh grated coconut; but if you have sweetened flaked coconut you can use it in this recipe as well. I had intended to sprinkle some castor sugar on the top of the finished bread pudding, but thought it would be too sweet for everyone to enjoy.
Nevertheless, I enjoyed preparing this bread and coconut pudding for the family. They certainly enjoyed the moistness and coconutty flavour of this bread pudding . However, if your one to prefer extremely moist puddings, I guess you can add a bit more milk to the liquid mixture. Anyway, here is how to make this delicious bread and butter coconut pudding.
Bread and Butter Coconut Pudding Recipe
1/2 cup grated coconut, packed
1 tsp. baking powder
1/2 tsp. grated nutmeg
1/4 tsp. salt
1/2 tsp. cinnamon
3 tbsp. butter
1 tsp. Angostura aromatic bitters
3/4 lb. bread
1 cup milk
1/2 cup coconut milk
1 cup granulated sugar
1/2 tsp. coconut essence
1/2 tsp. vanilla essence
1/3 cup raisins
Red cherries, halved (optional)
Cut bread into 1-inch cubes (or chop as desired).
Combine bread, grated coconut and raisins.
Prepare the greased dish for the mixture.
Blend the eggs, essence and bitters together.
Blend to make a smooth mixture.
Pour the liquid into the bread-coconut mixture.
Mix the ingredients well.
Note: I prefer this method to bread pudding. The other is done by layers.
Place the mixture in a well greased baking dish and leave to rest for 1/2 hour. Bake in a moderate oven for 3/4 hour. Sprinkle sugar on top when baked.
So there we have it. I had to exercise some patience before launching myself at that delicious bread and butter coconut pudding. In the end the wait was worth it. More recipes to come.
P.S. A prosperous New Year to all our fans, visitors and STCG members, can’t forget you all 🙂
Anyhow Ah gone 🙂