Tropical Coconut & Pineapple Bread & Butter Pudding (with Co

• tempo total: 50 minutes

Ingredientes

Ingredients (Serves 6–8):

8 slices brioche or white sandwich bread, lightly toasted

50 g unsalted butter, softened

395 g can sweetened condensed milk

1 1/2 cups (375 ml) coconut milk (full-fat for richness)

3 eggs

1 tsp vanilla extract

1/2 tsp ground cinnamon (optional)

1 cup (150 g) crushed pineapple, drained

1/3 cup (25 g) shredded coconut

1 tbsp raw sugar (for topping)

Instruções

Preheat oven to 180°C (160°C fan-forced). Lightly grease a medium baking dish (1.5L capacity).

Butter the bread:

Spread each slice with softened butter. Cut into triangles or cubes and layer in the dish, scattering crushed pineapple and shredded coconut between layers.

Make the tropical custard:

Whisk together condensed milk, coconut milk, eggs, vanilla, and cinnamon.

Soak:

Pour custard over the bread. Press gently so bread absorbs liquid. Let sit for 10–15 minutes to soak thoroughly.

Bake:

Sprinkle with raw sugar. Bake for 35–40 minutes, or until golden and set with a gentle wobble in the middle.

Serve warm, topped with coconut yoghurt, whipped cream, or vanilla ice cream.