Mauritian bread and butter pudding

Name: Mauritian bread and butter pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 300 g leftover day-old burger buns, or any other white bread other than sourdough; ½ tsp vanilla bean paste; 2 medium egg; 75 g golden caster sugar; 75 g Essential Butter, melted, plus a little for greasing; 100 g Essential raisins; 400 ml can Essential Coconut Milk

This delicious classic Mauritian bake by Shelina Permalloo is sliced and eaten cold, and is thicker and more dense than a traditional bread and butter pudding.

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Serves8
CourseCake
Prepare10 mins
Cook30 mins
Total time40 mins
Pluschilling

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300g leftover day-old burger buns, or any other white bread other than sourdough
½ tsp vanilla bean paste
2 medium egg
75g golden caster sugar
75g Essential Butter, melted, plus a little for greasing
100g Essential raisins
400ml can Essential Coconut Milk

Preheat the oven to 180ºC, gas mark 4. Tear the bread into small chunks in a large mixing bowl and then add in all of the other ingredients. Thoroughly mix until very well combined. It will look lumpy- this is perfectly normal.
Lightly grease a 900g non-stick loaf tin and tip the mixture in. Spread it to the corners of the tin using the back of a metal spoon and flatten the top. Bake for 25-30 minutes, or until golden on the top and without any jiggle in the middle when the tin is gently shaken from side to side.
Remove from the oven and cool on a rack. Chill, still in the tin, until cold. Release the edges of the pudding with a knife if needed, then turn onto a board. Slice thickly.

Typical values per serving when made using specific products in recipe