Ingredients for bread pudding with coconut oil

  • 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
  • cinnamon

Preparation of bread pudding with coconut oil

  1. Preheat the oven to 170°C, butter the slices of bread with coconut oil, and spread with marmalade.
  2. Put 3 slices in a pie dish, scatter on the sultanas and put the remaining slices on top.
  3. 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.
  4. Allow it to soak for quarter of an hour and then bake, covered for 20 minutes.
  5. 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.

Tip from Chantal:

The brown crust gives this bread pudding a festive look!