| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Peasant style white loaf; trimmed of crusts |
|
|
; and bread cut into |
|
|
; large cubes |
| 3/4 |
c |
Threaded coconut |
| 3/4 |
|
Dried apricots |
| 1 |
|
440 g. coconut milk |
| 3 |
c |
Full cream milk |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Vanilla essence |
| 6 |
lg |
Eggs |
INSTRUCTIONS
Slice or chop the dried apricots. Sprinkle one third of the bread
cubes over the baking dish, covering with one third of the coconut
and half the dried apricots. Repeat another layer of bread cubes,
coconut and apricots then finish with a layer of remaining bread and
coconut.
In a saucepan, gently heat together the coconut cream, milk, sugar and
vanilla and stir well. Whisk the eggs together and then blend with
the milk mixture.
Pour this liquid over the bread layers, gently pushing the bread down
to soak the milk. Allow the ingredients to sit for about 15 minutes
to absorb the liquid then bake at 190c. for 40 minutes or until
golden and set.
Sprinkle icing sugar over the top and serve with cream or ice-cream.
Coconut ice-cream marries beautifully with the flavours in this
pudding.
Converted by MC_Buster.
Per serving: 1564 Calories (kcal); 84g Total Fat; (46% calories from
fat); 42g Protein; 177g Carbohydrate; 1122mg Cholesterol; 379mg
Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable;
4 1/2 Fruit; 14 Fat; 6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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