A luxurious version of a French Toast casserole, with a rich, creamy coconut egg custard and a generous sprinkling of fresh blueberries throughout. Delicious served warm fresh from the oven.
Bread and Butter Pudding is a lovely dessert!
It's made up of a sweet egg custard base, some bread, and some butter.
It's origins likely date back to a long long time ago, when ingredients were often scarce, people didn't want to waste food and made up various recipes using ingredients which were going past their best before date.
Usually, bread and butter pudding is made when you have bread which is no longer fresh, and has gone a bit dry.
When the bread soaks up the egg custard, and baked, you get a lovely fluffy texture, and served warm, this is absolutely delicious!
Bread and butter puddings are very versatile.
For this recipe, we've used blueberries and coconut. You can use any soft fruits, fresh, frozen or canned.
You can swap the milk in the custard for heavy cream, which of course makes this dessert very rich and indulgent, or even make a chocolate flavored custard.
Prep time
15 Minutes
Baking time
35 - 40 Minutes
Serving size
6 - 8 servings
Equipment
A dish measuring 30cm x 15 cm and 7 cm deep.
Don't worry if it's not an exact size, so long as it will hold all the liquid.
Ingredients
50 g butter or ½ Stick Butter
1 cup or 100g Blueberries, fresh or frozen
10 Slices white bread
½ cup or 50 g desiccated/shredded coconut
3 Tablespoons Sugar
For the Custard
250 ml or 1 cup milk
150 ml or ½ cup coconut milk
4 tablespoons sugar
3 eggs
1 teaspoon vanilla extract.
Note
If you have a very sweet tooth or your blueberries are not very sweet, feel free to increase the sugar quantity to your taste. The amount listed is not overly sweet, but I think it is a good balance.
Instructions
1. Heat oven to 180C, Gas 4, 350F. Grease your dish.
2. Cut the slices of bread in half, diagonally so they are triangles. Butter on one side of every slice.
Place half of the slices of bread in your dish, BUTTER SIDE UP, making sure the bottom of the dish is covered.
3. Sprinkle half of the blueberries all over the bread slices and half of the shredded coconut and half the sugar.
Add the other half of the bread slices to make another layer, and sprinkle the remaining blueberries, shredded coconut, and sugar.
4. In a large bowl, add the eggs, coconut milk, vanilla and 2 tablespoons of sugar.
5. Using an electric whisk or hand whisk, beat the custard mixture until everything is combined and you can see bubbles in the mixture.
6. Pour the mixture all over the bread, making sure it is evenly distributed.
The photo below shows you I added strawberries to one of mine I made. It was delicious!
If necessary, use the back of a spatula or spoon and push any slices of bread into the mixture if they float to the surface.
7. Place in the oven for 40 -45 minutes.
9. Once ready, leave the pudding to settle and firm up for half an hour or so and then serve warm with a scoop of ice cream, or just enjoy it on its own with a lovely cup of tea!
Recipe Card
Blueberry and Coconut Bread and Butter Pudding
Blueberry and Coconut Bread and Butter Pudding.
A luxurious version of a French Toast casserole, with a rich, creamy coconut egg custard and a generous sprinkling of fresh blueberries throughout. Delicious served warm fresh from the oven
Ingredients
- 50 g butter or ½ Stick Butter
- 1 cup or 100g Blueberries, fresh or frozen
- 10 Slices white bread
- ½ cup or 50 g desiccated/shredded coconut
- 3 Tablespoons Sugar
For the Custard
- 250 ml or 1 cup milk
- 150 ml or ½ cup coconut milk
- 4 tablespoons sugar
- 3 eggs
- 1 teaspoon vanilla extract.
Instructions
1. Heat oven to 180C, Gas 4, 350F. Grease your dish.
2. Cut the slices of bread in half, diagonally so they are triangles. Butter on one side of every slice.
3. Place half of the slices of bread in your dish, BUTTER SIDE UP, making sure the bottom of the dish is covered.
4. Sprinkle half of the blueberries all over the bread slices and half of the shredded coconut and half the sugar.
5. Add the other half of the bread slices to make another layer, and sprinkle the remaining blueberries, shredded coconut, and sugar.
6. In a large bowl, add the eggs, coconut milk, vanilla and 2 tablespoons of sugar. Using an electric whisk or hand whisk, beat the custard mixture until everything is combined and you can see bubbles in the mixture.
7. Pour the mixture all over the bread, making sure it is evenly distributed.
If necessary, use the back of a spatula or spoon and push any slices of bread into the mixture if they float to the surface.
8. Place in the oven for 40 -45 minutes.
Once ready, leave the pudding to settle and firm up for half an hour or so and then serve warm with a scoop of ice cream, or just enjoy it on its own with a lovely cup of tea!
Notes
If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for 'average' sweetness.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgSodium: 338mgCarbohydrates: 34gFiber: 2gSugar: 14gProtein: 8g
Nutrition information isn’t always accurate
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