Coconut creole bread pudding

True Love
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (16)

8.00 bread — sliced white, crusts removed, cubed
410.00 g pineapple — tinned, crushed and drained
100.00 g pecan nuts — or walnuts, chopped
3.00 eggs
150.00 g sugar
250.00 ml milk
250.00 ml cream
5.00 ml vanilla — essence
30.00 ml butter — or margerine
250.00 ml desiccated coconut
SAUCE
30.00 ml cornflour
60.00 ml sherry — medium cream
250.00 ml cream
250.00 ml milk
65.00 ml sugar
salt — just a pinch
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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.



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