Banana & Coconut Bread and Butter Pudding. Makes: 4
10 slices sliced brioche loaf
40g butter, softened
100g demerara sugar
3 medium free range eggs
400ml KTC Coconut Milk
200ml whole milk
2 large Fairtrade bananas, thinly sliced
40g KTC Desiccated Coconut
- Preheat the oven to 180°C, gas mark 4. Lightly butter the brioche and cut each slice
- into triangles.
- 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.
- 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.
- Scatter the reserved sugar and the coconut on top. Sit the dish in a 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.