Ingredients for bread pudding with coconut oil
- 6 slices of dry whole wheat bread without crusts
- Coconut oil, extra virgin Amanprana
- Mandarin Marmalade, Le Piagge
- 25 g sultanas, soaked in rum or amaretto
- 2 eggs
- 300 ml oat milk
- 3 tbsp single cream
- Gula Java Coconut blossom sugar
- Fresh nutmeg
- cinnamon
Preparation of bread pudding with coconut oil
- Preheat the oven to 170°C, butter the slices of bread with coconut oil, and spread with marmalade.
- Put 3 slices in a pie dish, scatter on the sultanas and put the remaining slices on top.
- Heat the milk and beat the eggs, cream and 3 tbsp of sugar together in the hot milk and then pour over the bread and butter.
- Allow it to soak for quarter of an hour and then bake, covered for 20 minutes.
- Then uncover the pudding, sprinkle with sugar, nutmeg and cinnamon and bake for another 20-25 minutes until just set and the top is golden.
Tip from Chantal:
The brown crust gives this bread pudding a festive look!
