If you’ve never made bread pudding then this is the recipe to start off with. It’s super easy and you cannot go wrong. I would like to point out that it really doesn’t matter what kind of bread you want to use. If you just have a regulas loaf of bread at home, you can use that and it will taste just as good. I like to try to keep things as traditional as can be for more nostalgic reasons. I also like to sprinkle a little bit of cinnamon on the top of this pudding. The cinnamon gives the bread pudding a subtle little flavor kick!
Check out what our friends from Wait Rose have to say about this:
“Bread and butter pudding is one of the nation’s most traditional dessert”
Share this classic dessert with your family and friends!
Ingredients
10 slices essential Waitrose Sliced Brioche Loaf
1/3 cup Land O Lakes butter, softened
1/2 cup Pioneer Sugar
3 medium eggs
2 cups can coconut milk
1 cup Tru Moo whole milk
2 large Chiquita bananas, thinly sliced
1/3 coconut flakes
Instructions
1. Preheat the oven to 350 degree. Lightly butter the brioche and cut each slice into triangles.
2. Set aside 2 tablespoons of the sugar, then whisk the remainder
with the eggs until light and foamy. Stir in the coconut milk and whole milk until well blended.
3. Line the base of a large oven proof dish with a third of the slices of bread and top with some of the banana slices. Repeat until the bread and banana are all layered into the dish. Pour over the egg mixture and set aside to soak for 10 minutes.
4. Scatter the reserved sugar and the coconut on top. Sit the dish ina large roasting tin and pour boiling water into the tin so it comes two thirds up the side of the dish. Bake for 40–45 minutes until set and golden brown.
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Quick Tip: Serve with a dollop of whipped cream on top.
Thanks again to Wait Rose for this amazing recipe.
