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Mauritian bread and butter pudding by Shelina Permalloo

Mauritian bread and butter pudding

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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


1,295kJ/ 311kcals



Saturated Fat












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