Coconut bread pudding with citrus butterscotch sauce
Prep time: 15 minutes
Cooking time: 50 minutes
Serving portion: 4-6
About 325g of your choice of bread (+-7 large slices)*
4 large eggs
1 cup of cream
1 cup of milk
¼ cup caster sugar
¼ cup of desiccated coconut
Butter as needed
Butterscotch sauce –
¾ cup orange juice
1 tbsp juice of a lemon
1 cup sticky brown sugar
½ cup of butter, melted
½ cup of pouring cream
1 tsp orange essence (can sub with vanilla essence)
Optional: 3 star anise
*I used 5 croissants, cut into 1 cm-thick slices
1.Preheat oven to 180°C. Grease an ovenproof dish with butter and set aside.
2. Whip up your custard :
In a mixing bowl, whisk eggs until light and frothy. Pour the milk and sugar in and whisk until well combined. Stir the cream into this mixture, being careful not to whisk it too much. Once everything is well combined, toss your coconut in and set aside, covered.
3. Set your bread & butter pudding:
Generously butter the bread and then chop the slices up into chunky pieces. Layer the pieces in the baking dish and pour the custard mixture over. Let stand for ten minutes so that the bread soaks up the mixture.
Cover the dish loosely with some foil and bake in oven for 25-30 minutes. Remove the foil to allow the top to brown in the oven for a further 10-15 minutes. Keep an eye on it during this time to ensure the pudding does not burn.
4. Citrus butterscotch sauce:
Once the pudding is ready to be taken out of the oven, start preparing your sauce. Make sure your stove’s heat setting is on low heat. Butterscotch is delicious, but can burn easily and turn bitter when it gets too hot.
In a wide saucepan, reduce the orange and lemon juice with the star anise until it becomes slightly syrupy in consistency. Remove your star anise from the sauce and discard. Add the orange essence and sugar. Pour the melted butter into the saucepan. Stir this for about two minutes and then pour in your cream. Don’t stop stirring – gently (butterscotch can burn you!) for about 8 minutes. Your butterscotch should be thickened and ready now. Pour this sauce over the pudding just before it is ready to eat.
If you so please, you could top with toasted coconut shavings, coconut shreds, dried orange peel, toasted nuts, citrus zest and slices of orange, or whatever takes your fancy!
Easter is here, and we are trying to make the most of the groceries we have on hand, as we continue staying at home to abide by lockdown rules. Bread & butter pudding is certainly one such recipe that has been a staple for many households, simply because most of us stock its core ingredients, these ingredients are relatively more affordable, and it is so easy to prepare!
Bearing this in mind, I thought a variation of the classic bread & butter pudding recipe would make for a lovely Easter treat. The warm citrus butterscotch sauce is so comforting, with the most inviting aroma.
Serve this baby hot with some custard, ice cream or cream (as in the photograph) – or if you’re like my Grandmother, you would just try all three options! Who is even going to know? You’re at home, after all 😉
Photography by Francis Gerbach