Banana & coconut bread and butter pudding

Name: Banana & coconut bread and butter pudding
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 10 slices essential Waitrose Sliced Brioche Loaf; 40 g butter, softened; 100 g Billington’s Fairtrade Demerara Sugar; 3 Waitrose British Blacktail medium Free Range Eggs; 400 ml coconut milk; 200 ml whole milk; 2 large Fairtrade bananas, thinly sliced; 40 g desiccated coconut

Bread and butter pudding is one of the nation's most traditional desserts, and it's a hearty, warming indulgence that's just perfect at this time of year.

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Serves6
CourseDessert
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins
Plus10 minutes soaking time

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Ingredients

10 slices essential Waitrose Sliced Brioche Loaf
40g butter, softened
100g Billington’s Fairtrade Demerara Sugar
3 Waitrose British Blacktail medium Free Range Eggs
400ml coconut milk
200ml whole milk
2 large Fairtrade bananas, thinly sliced
40g desiccated coconut

Method

Preheat the oven to 180ªC, gas mark 4. Lightly butter the brioche and cut each slice into triangles.
Set aside 2 tablespoons of the sugar, then whisk the remainder with the eggs until light and foamy. Stir in the coconut milk and whole milk until well blended.
Line the base of a large oven proof dish with a third of the slices of bread and top with some of the banana slices. Repeat until the bread and banana are all layered into the dish. Pour over the egg mixture and set aside to soak for 10 minutes.
Scatter the reserved sugar and the coconut on top. Sit the dish ina large roasting tin and pour boiling water into the tin so it comes two thirds up the side of the dish. Bake for 40–45 minutes until set and golden brown.

Cook’s tip

The simple bread and milk base of this dish allows for many different flavour combinations. Try slices of mango sprinkled with cinnamon in place of the banana, or top with chopped apricots and pistachios.