West Indian Coconut Bread Pudding

Ingredients

In this West Indian adaptation of the German Ofenschlupfer, the traditional ingredients like apples and raisins are replaced with tropical fruits such as mango and pineapple. The custard is infused with coconut milk, giving it a distinct West Indian flavor. The spices used are also influenced by West Indian cuisine, with the addition of cinnamon and nutmeg. These changes transform the dish into a tropical delight that reflects the vibrant flavors of the Caribbean. We alse have the original recipe for Ofenschlupfer, so you can check it out.

• 6 cups (360g) stale bread, cut into cubes 6 cups (360g) stale bread, cut into cubes
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1/2 cup (75g) shredded coconut 1/2 cup (75g) shredded coconut
• Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 9g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish with butter.
2. 2.
   In a large bowl, combine the coconut milk, whole milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk until well combined.
3. 3.
   Add the bread cubes to the milk mixture and gently stir until all the bread is coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. 4.
   Fold in the diced mango, pineapple, and shredded coconut.
5. 5.
   Transfer the mixture to the greased baking dish and spread it evenly.
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 for a few minutes before serving.
8. 8.
   Serve warm or at room temperature, optionally garnished with additional shredded coconut.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid part.
• 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 richer flavor, you can substitute some of the whole milk with coconut cream.
• If you prefer a sweeter pudding, you can increase the amount of sugar to your taste.
• Serve the pudding with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgence.
• Feel free to add other tropical fruits like banana or passion fruit to customize the flavors.
• Leftovers can be refrigerated and enjoyed cold the next day.

Serving advice

This West Indian Coconut Bread Pudding is best served warm or at room temperature. It can be enjoyed on its own or with a drizzle of caramel sauce for added sweetness. Serve it as a comforting dessert after a West Indian-inspired meal or as a delightful treat for any occasion.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes on top of the pudding before serving. You can also garnish each serving with a slice of fresh mango or a pineapple wedge for an extra tropical touch.