Coconut creole bread pudding

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 8
    slices white bread, crusts removed, diced
  • 410
    g
    crushed pineapple, drained
  • 100
    g
    pecans or walnuts, chopped
  • 3
    eggs
  • 150
    g
    sugar
  • 250
    ml
    milk
  • 250
    ml
    cream
  • 5
    ml
    vanilla essence
  • 30
    ml
    butter or margarine
  • 250
    ml
    desiccated coconut
  • SAUCE
  • 30
    ml
    cornflour
  • 60
    ml
    medium cream sherry
  • 250
    ml
    cream
  • 250
    ml
    milk
  • 65
    ml
    sugar
  • pinch of salt
 

Method

 
1. Preheat oven to 180 ºC. Grease 2 small foil freezer packs. 2. Mix together bread, pineapple and half of the nuts. Spoon into freezer packs. 3. In another bowl, whisk together eggs, sugar, milk and cream. Add vanilla essence and pour over bread mixture. 4. Chill pudding for at least 1 hour. Sprinkle remaining nuts over the top and dot with butter. 5. Bake in the middle of the oven for 20 minutes. Remove from oven and scatter coconut over the top. Return to oven and bake for a further 20 minutes. 6. To make sauce, mix cornflour and sherry together. Bring cream, milk, sugar and salt to the boil, stirring to dissolve sugar. Whisk cornflour mixture into cream. 7. Boil sauce gently, stirring until thick. Cover and keep warm. 8. Serve pudding warm, topped with sauce.
 

Read more on: bake  |  fruit
 

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