Bread Pudding with Raisins

I have a French Loaf that was in my refrigerator for a few days already. It was leftovers from my nephew’s birthday celebration when I made curry to go along with this french loaf. If I prepared breakfast for my children by applying jam or peanut butter, I guess they would not enjoy as much and probably be sick of it. Being a person who dislikes wasting food, I will not think of throwing it away.

I thought of baking this bread pudding long ago when I browsed through my baking book. Most of the time I would buy bread from other bakeries for breakfast and I will not have any extra bread to bake. Since I have some bread and spare ingredients left, I decided to bake it. Then I realised I do not have coconut milk, so I headed to a NTUC FairPrice near my house to get one. It is a natural coconut cream packed with no preservatives. I used low fat milk since the coconut milk has fats.

Tired of western styled bread and butter pudding? Try out this asian way of using coconut milk! This is the recipe I used, it is very simple.


Makes one 15cm (6 inch) round pudding
Preparation time: 15 mins
Soaking time: 30mins
Cooking time: 40mins

Ingredients
softened butter (enough to grease the heatproof dish)
2 eggs
50g castor sugar
200ml coconut milk
150ml low fat milk
A few drops of vanilla extract
6 slices white bread/french loaf, cut into 3cm squares
50g raisins (or more based on preferences)
Extra sugar for sprinkling

1. Lightly brush the base and the sides of a shallow 15cm (6inch) heat proof dish with softened butter; set aside.
2. Preheat oven to 160°C.
3. In a medium-sized bowl, beat the eggs and sugar together and pour in the coconut and plain milk. Flavour with a few drops of vanilla extract.
4. Add the bread and raisins to the mixture and set aside for 20 to 30 minutes, stirring the bread occassionally to ensure even soaking. The bread should retain some mixture as it makes the pudding more moist.
5. Turn mixture out into the buttered container and spread out evenly.
6. Sprinkle some sugar on the top and bake for 30 to 40 minutes or until golden brown.
7. Cool before serving.

The aroma of the coconut filled the kitchen in the midst of baking. Mmmmm.. My children couldn’t wait to eat them though they never heard or tried this before. I was rather worried that they did not like it. When the pudding was baked, I gave them to my children to try. It turns out that they liked it a lot. My son ate three pieces in total, finishing the bread pudding quickly. Yummy!

Note: I baked this 2 times in total. I used fresh coconut milk in the second attempt. It tasted and smelt even better than those coconut milk sold in supermarkets. You should try it too!

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