Raspberry and coconut bread and butter pudding
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.
1 tsp, coconut
Reduced fat oil spread
Shredded or desiccated coconut
2 tbs, shredded
- Preheat oven to 180°C (conventional). Lightly spray a 1L (4 cups) capacity ovenproof dish with oil (5cm high, 17cm wide, 24cm long).
- Whisk milk, eggs, Equal and essence in a bowl until smooth.
- Butter bread with spread. Arrange bread slices, slightly overlapping, and raspberries in prepared dish. Pour over egg mixture. Set aside for 10 minutes.
- 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.