1 stale baguette, cut diagonally into thick slices
3 free-range eggs, beaten
75g/3oz unsalted butter
4 tbsp granulated sugar
2 tsp cinnamon
For the raspberry sauce
2 tbsp raspberry liqueur (such as Chambord)
1 tbsp caster sugar
2 tbsp honey
2 tbsp mint leaves
2 tbsp coconut flakes
2 tbsp icing sugar
To make the bread pudding, gently heat the coconut milk and vanilla pod in a saucepan on a medium heat, until warm. Set aside to infuse for at least 1 hour.
Pour the milk into a shallow baking tray and add the baguette slices. Soak for 20 minutes.
Mix the sugar and cinnamon together in a bowl.
Preheat the oven to 110C/90C Fan/Gas ¼.
Dip the slices into the beaten egg, and sprinkle with the cinnamon sugar. Heat the butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the baguette pieces for 2 minutes on each side, until golden-brown and crisp.
Arrange the bread in an ovenproof dish and keep warm in the oven.
To make the raspberry sauce, gently warm the raspberries, raspberry liqueur and sugar in a saucepan on a medium heat, until the raspberries are soft.
To serve, spoon the raspberry sauce over the bread pudding and drizzle with honey. Decorate with the mint leaves, raspberries, coconut flakes and a dusting of icing sugar.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.