Bread and butter pudding was often mentioned in the books I read as a child. Any time I read about food I'd get very hungry. Especially if those book children were eating sweets, google buns or pop cakes and drinking ginger beer. If you read the Faraway Tree books by Enid Blyton when you were growing up you'll know just I'm talking about.
This recipe is super tasty but doesn't have any butter or dairy. As I've never actually had bread and butter pudding, I can't compare the two but I think you'll find this pudding is very yummy and perfect for autumn evenings. We like to eat it picnic style, sitting on the lounge room floor by candlelight. A nice and cosy Saturday night dessert treat.
Bread Pudding Recipe
1 large egg
1/3 cup rapadura sugar
2 tsp cinnamon
2 tsp nutmeg
1 tsp vanilla essence or the seeds from 1 pod
1/3 cup sultanas
1 1/2 cups bread crumbled (I usually save up the stale crusts for this recipe)
2 x 270ml tins of coconut milk
1 270ml tin of water
Preheat the oven to 350 F (180 C).
Mix eggs, sugar, cinnamon, nutmeg and vanilla seeds and vanilla pod in a medium casserole dish with a lid.
Add the bread and sultanas and stir well so that all the bread is coated.
Heat the coconut milk and water in a saucepan on medium heat until it starts to simmer.
Add the milk to the dish and let it sit for 5 minutes.
Put the lid on and bake for 35 minutes.
Best eaten hot, straight from the oven.