Name: Lactose free: Bread pudding
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 bread French loaf; 125 ml jam apricot; 2 tin lite coconut milk; 50 ml sugar; 5 ml vanilla essence; 2 eggs large, beaten; 250 ml sugar; 10 ml cinnamon ground; 50 g pecan nuts chopped

Recipe Disclaimer

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Ingredients (9)

1	bread — French loaf
125 ml	jam — apricot
2	tin lite coconut milk
50 ml	sugar
5 ml	vanilla — essence
2	eggs — large, beaten

SYRUP:

250 ml	sugar
10 ml	cinnamon — ground
50 g	pecan nuts — chopped

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Method:

Spread the slices of bread with a little apricot jam. Arrange in individual dishes or in one large ovenproof dish.

Combine the coconut milk, sugar, vanilla essence, a pinch of salt and the eggs and mix together until well blended.

Pour the coconut-milk mixture over the bread and allow it to soak in for a few minutes.

Place the pudding in a preheated oven and bake for 25 minutes or until set and golden brown.

Syrup Place the sugar, cinnamon and nuts in a saucepan with 125ml water. Simmer for a few minutes until slightly thickened. Pour the syrup over the baked pudding. Serve warm.

Image and text: Ideas magazine.

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