Raspberry, Coconut and Almond Bread and Butter Pudding
- 1 French bread stick
- 1/2 cup frozen raspberries
- 5 eggs
- 1/2 cup sugar
- 1 can coconut cream
- 2 teaspoons cornflour
- generous shake of cinnamon
- pinch of salt
- handful of almonds, roughly sliced
Slice the bread into rounds a couple of cm thick - mine fluctuate between 1.5 and 3cm - and arrange in a baking dish where they will fit snugly. Scatter the raspberries over the top, pushing some of them in between the slices of bread with your finger.
Mix together the eggs, sugar, coconut cream and cornflour, not particularly thoroughly, just till it's all incorporated. Evenly pour this over the bread slices, and allow to sit for half an hour. Sprinkle the almond slices over the top, and bake at 180 C/350 F for around 40 minutes or until puffy and golden.