Coconut, Banana and Chocolate Bread Pudding

Name: Coconut, Banana and Chocolate Bread Pudding
Yield: Serves 8
Cuisine: Americas
Ingredients: 35 g (1¼ oz) milk chocolate chunks or chips; ½ tsp ground cinnamon whipped cream, to serve; 2 tsp vanilla essence; 100 g (3½oz) caster sugar; butter for greasing; ½ tsp ground cinnamon; 200 g (7 oz) white bread, crusts removed; 30 g (1 oz) fresh coconut shavings from ½ coconut (optional); 300 ml (½ pint) double cream; 3 whole, large free range eggs and 1 yolk, lightly beaten together; 300 ml (½ pint) full-fat milk; rum, 4 tbsp or to taste; 3 bananas, peeled and cut into large chunks or thick slices

Preparation info

Serves
8

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Deliciously bad for you and a sure-fire hit! Leave the chocolate out if you like, but don’t leave out the rum...

Ingredients

300 ml (½ pint) full-fat milk
300 ml (½

Americas
Dessert
Vegetarian

Method

Heat the milk and cream together until they come to the boil. Take off the heat and add the vanilla. In a large bowl, stir the sugar into the eggs and pour the milk and cream mixture on to this, stirring all the time. Cut the bread into fat fingers – about the length of toast soldiers. Butter a deep, ovenproof dish (about the size of a