Mauritian bread and butter pudding

Name: Mauritian bread and butter pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 300 g leftover day-old burger buns, or any other white bread other than sourdough; ½ tsp vanilla bean paste; 2 medium egg; 75 g golden caster sugar; 75 g Essential Butter, melted, plus a little for greasing; 100 g Essential raisins; 400 ml can Essential Coconut Milk

This delicious classic Mauritian bake by Shelina Permalloo is sliced and eaten cold, and is thicker and more dense than a traditional bread and butter pudding.

0 out of 5 stars(0) Rate this recipe

Serves8
CourseCake
Prepare10 mins
Cook30 mins
Total time40 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

300g leftover day-old burger buns, or any other white bread other than sourdough
½ tsp vanilla bean paste
2 medium egg
75g golden caster sugar
75g Essential Butter, melted, plus a little for greasing
100g Essential raisins
400ml can Essential Coconut Milk

Method

Preheat the oven to 180ºC, gas mark 4. Tear the bread into small chunks in a large mixing bowl and then add in all of the other ingredients. Thoroughly mix until very well combined. It will look lumpy- this is perfectly normal.
Lightly grease a 900g non-stick loaf tin and tip the mixture in. Spread it to the corners of the tin using the back of a metal spoon and flatten the top. Bake for 25-30 minutes, or until golden on the top and without any jiggle in the middle when the tin is gently shaken from side to side.
Remove from the oven and cool on a rack. Chill, still in the tin, until cold. Release the edges of the pudding with a knife if needed, then turn onto a board. Slice thickly.