Banana-coconut bread pudding

Step 1/3

• 1 bananas
• 5 slices brioche
• 20 g unsalted butter (soft)

• cutting board
• knife
• baking dish

Preheat oven to 180°C/355°F. Slice bananas and cut brioche slices in half. Butter the brioche on one side. Add approx. one-third of the buttered brioche to a baking dish and top with one-third of the banana slices. Continue layering in this pattern until you have three layers, or until you are out of ingredients.

Step 2/3

• 40 g brown sugar
• 1½ eggs
• 200 ml coconut milk
• 100 ml whole milk

• bowl (large)
• hand mixer with beaters

In a large bowl, whisk together most of the brown sugar, eggs, coconut milk, and milk. Pour mixture over brioche and bananas and let soak for approx. 10 min.

Step 3/3

• 10 g brown sugar
• 20 g unsweetened shredded coconut

• roasting pan

Top with remaining brown sugar and shredded coconut. Set baking dish into a larger roasting pan and put into the oven. Carefully pour hot water into the roasting pan, filling it until it comes one-third of the way up the side of the baking dish. Bake for approx. 45 – 50 min., or until a toothpick comes out clean. Serve warm or at room temperature!

Enjoy your meal!