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Raspberry and coconut bread and butter pudding

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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