Vanuatuan Coconut Bread Pudding

Ingredients

In this Vanuatuan adaptation, the traditional English bread pudding is transformed by incorporating Vanuatuan flavors and ingredients. The original recipe typically uses ingredients such as milk, eggs, and raisins, while the Vanuatuan version replaces milk with coconut milk, adds fragrant vanilla, and introduces tropical fruits for a burst of flavor. This adaptation embraces the tropical essence of Vanuatu, creating a unique and delightful twist on the classic bread pudding. We alse have the original recipe for Bread Pudding, so you can check it out.

• 6 cups (360g) stale bread, cubed 6 cups (360g) stale bread, cubed
• 2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
• 1 cup (200g) cane sugar 1 cup (200g) cane sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) tropical fruits (pineapple, mango, etc.), diced 1 cup (150g) tropical fruits (pineapple, mango, etc.), diced
• 1/4 cup (30g) shredded coconut 1/4 cup (30g) shredded coconut
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the coconut milk, cane sugar, eggs, vanilla extract, and a pinch of salt. Whisk until well combined.
3. 3.
   Add the cubed bread to the bowl and gently toss until all the bread is coated with the coconut milk mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. 4.
   Fold in the diced tropical fruits, reserving a small amount for garnish if desired.
5. 5.
   Transfer the mixture to the greased baking dish and sprinkle the shredded coconut on top.
6. 6.
   Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
7. 7.
   Remove from the oven and let it cool slightly before serving.
8. 8.
   Garnish with additional diced tropical fruits, if desired.
9. 9.
   Serve warm and enjoy the tropical flavors of Vanuatuan Coconut Bread Pudding.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Stale bread — If you don't have stale bread, you can lightly toast fresh bread cubes in the oven for a few minutes to dry them out.

Tips & Tricks

• For a more indulgent version, drizzle warm caramel sauce over the bread pudding before serving.
• Experiment with different tropical fruits such as papaya or passion fruit to add variety to the dish.
• Serve the bread pudding with a dollop of whipped coconut cream for an extra creamy and tropical touch.
• If you prefer a sweeter pudding, increase the amount of cane sugar according to your taste.
• Leftovers can be refrigerated and enjoyed cold the next day, or gently reheated in the oven for a warm treat.

Serving advice

Serve Vanuatuan Coconut Bread Pudding warm as a delightful dessert after a Vanuatuan-inspired meal. It pairs perfectly with a scoop of coconut ice cream or a drizzle of caramel sauce for an extra touch of indulgence.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes on top of the bread pudding before serving. You can also garnish with a few fresh mint leaves for a pop of color.