Raspberry and coconut bread and butter pudding
4
Points®
Total time: 55 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Put a modern twist on the old-time favourite bread and butter pudding by adding toasted coconut and tangy raspberries for a delightful winter warmer.
Ingredients
Skim milk
¾ cup(s)
Egg(s)
2 medium
Aspartame
2 tbs
Essence
1 tsp, coconut
Wholemeal bread
4 slice(s)
Reduced fat oil spread
3 tsp
Frozen raspberries
¾ cup(s)
Shredded or desiccated coconut
2 tbs, shredded
Instructions
1
Preheat oven to 180°C (conventional). Lightly spray a 1L (4 cups) capacity ovenproof dish with oil (5cm high, 17cm wide, 24cm long).
2
Whisk milk, eggs, Equal and essence in a bowl until smooth.
3
Butter bread with spread. Arrange bread slices, slightly overlapping, and raspberries in prepared dish. Pour over egg mixture. Set aside for 10 minutes.
4
Place dish in a larger baking dish and pour in boiling water to come halfway up sides of pudding dish. Bake for 28 minutes. Sprinkle with shredded coconut and bake for another 7 minutes or until pudding is golden and set. Stand for 5 minutes. Serve warm or at room temperature.
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