Festive bread and butter pudding with coconut oil and coconut blossom sugar from Chantal Voets can be prepared in 40 minutes. You make this dish with Coconut oil & Coconut blossom sugar from Amanprana. This recipe from the Indonesian kitchen is delicious as Desserts, Snack & Cake and biscuit. It also fits perfectly in a Vegetarian diet.
Ingredients for festive bread and butter pudding with coconut oil and coconut blossom sugar
- 6 slices of dry whole wheat bread without crusts
- Coconut oil, extra virgin Amanprana
- Mandarin Marmalade, Le Piagge
- 25 g sultanas, soaked in rum or amaretto
- 2 eggs
- 300 ml oat milk
- 3 tbsp single cream
- Gula Java Coconut blossom sugar
- Fresh nutmeg
Preparation of festive bread and butter pudding with coconut oil and coconut blossom sugarThe brown crust gives this bread pudding a festive lookPreheat the oven to 170°C, butter the slices of bread with coconut oil, and spread with marmalade. Put 3 slices in a pie dish, scatter on the sultanas and put the remaining slices on top.Heat the milk and beat the eggs, cream and 3 tbsp of sugar together in the hot milk and then pour over the bread and butter.Allow it to soak for quarter of an hour and then bake, covered for 20 minutes.Then uncover the pudding, sprinkle with sugar, nutmeg and cinnamon and bake for another 20-25 minutes until just set and the top is golden.
Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.