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.
Add to the egg the milk, butter, baking powder, sugar, salt, nutmeg and cinnamon.
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 🙂