Healthy coconut caramel bread and butter pudding
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
This is a delicious and healthy alternative to the traditional bread and butter pudding.
  • 8 slices of wholemeal bread (I used Tip Top's the one, wholemeal)
  • 20g butter
  • 120g dried apricots
  • 60g raw almonds
  • 100g coconut cream
  • 400g coconut milk
  • 100g coconut sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • A pinch of salt
  • Cream or ice-cream for serving
  1. Preheat the oven to 180 degrees.
  2. Add the apricots and the almonds to the Thermomix bowl and chop for 4 seconds on speed 6. Set aside.
  3. Butter the bread and cut them into quarters (in triangles).
  4. Add the coconut cream, coconut milk, salt, eggs and vanilla to the thermomix bowl.
  5. Add 80g of the coconut sugar and 15g butter and cook for 7 minutes at 90 degrees on speed 4.
  6. While the custard is cooking, layer half of the bread on the bottom of an oven proof baking dish. Make sure they are nicely overlapping.
  7. Sprinkle half the almond and apricot mix over the bread.
  8. Pour half of the custard on top and leave it to sit for 30 minutes to make sure the bread has absorbed all the custard.
  9. Add the second layer of bread, followed by the second half of the apricot and almond mix.
  10. Pour the remainder of the custard over the top making sure everything is covered and then let it sit for a further 30 mins.
  11. Sprinkle a layer of coconut sugar on top.
  12. Place the dish inside a larger oven tray half filled with boiling water and then pop it in the oven. This is to ensure that is does not dry out while it is cooking.
  13. Bake for 30-40 mins or until golden brown on top and the custard has started to set.
  14. Serve up hot with either cream or ice-cream and another sprinkle of coconut sugar.
  15. Enjoy x
Use bread that is slightly stale. Soft fresh bread has a tendency to go soggy.
Recipe by Mrs D plus 3 at