Hawaiian Bread Pudding

I have never been to Hawaii (I wish) but I called this pudding Hawaiian Bread Pudding because it has a lot of coconut. I hope Hawaiians won’t mind.

This recipe is just perfect to use when you have some leftover bread which has gone stale and your family don’t want to eat it because of that. This will make them gobble up that bread as if there’s no tomorrow! When ready, the bread pudding does not taste like bread or French toast or anything like it – it tastes like cake, I promise.

My bread pudding is not as sweet as some of the recipes I tried because I always found them too sweet, so when making my own version, I went for far less sugar. This is obviously something you might prefer to change but do give this lower-sugar version a go and I promise you won’t regret it.

 

bread pudding

 

 

Ingredients:

 

8 slices of 1 day old/stale bread

3 Tbsp applesauce (you can use oil or butter instead, you know the drill)

4 eggs

1 can (400ml) of coconut milk

1/2 cup sugar

1 tsp vanilla essence

1/2 cup desiccated coconut

a handful of raisins

 

 

 

 

 

Preheat the oven to 180C/350F.

Trim all of the crust off your bread. It’s just not very good with crust after you bake it.

bread pudding

Cut or break bread into small pieces or squares and place in a large baking dish.

bread pudding

In a bowl whisk together eggs, applesauce, slowly adding coconut milk, vanilla essence and sugar to keep the mixture well blended and light.

Pour the batter over bread and lightly press with a spatula to submerge all of the bread pieces in the batter.

bread pudding

Sprinkle the coconut and raisins over the pudding (my raisins seem to have drowned).

Bake for 45 minutes.

 

bread pudding

 

bread pudding

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Be Bananas About Cake – best ever banana cake recipe

This is one of my favourite cakes. Bananas never go to waste in my house because I use them for this recipe. If I want to make the cake later, I just freeze the mashed bananas and defrost them before baking. This cake is wonderfully low in fat as you only use 1/4 of a cup of oil for quite a large cake.

banana cake

I enjoy this delicious cake with coffee or some green tea. My partner loves it with a glass of cold milk.

banana cake

Ingredients:

3 cups of all-purpose flour

1 1/4 cup of sugar

2 tsp of baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp cardamom

1/4 tsp dried ginger

4 eggs

4 mashed ripe bananas

3/4 cup applesauce (you can use oil if you have no applesauce but I recommend applesauce)

1/4 cup rapeseed oil

a handful of dried cranberries

banana cake

Preheat the oven to 180C/350F

In a bowl mix all of the dry ingredients: flour, sugar, baking powder, salt, cinnamon, cardamom and ginger. Once well mixed, add eggs, bananas, applesauce and oil.

With a spatula mix until blended and there are no more pockets of dry flour. The dough will not be completely smooth but that’s ok. At the end add cranberries and mix.

Line a large baking tray with baking paper or prepare in whatever your preferred way is and pour the dough over.

Bake for 1 hour and check with a cocktail stick.

banana cake

Depending on the exact size of eggs and how watery the applesauce is, it is possible that the stick will not come out clean yet. If this happens, bake for another 10 minutes or until it does come out clean.

banana cake

 

banana cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.