The Bread Pudding quest continues, and I though I would share this version with my blogging amigas. This version is adapted from "Quick & Easy Vietnamese Home Cooking for Everyone" by Andre' Nguyen and Yukiko Moriyama.
2 ripe plantains or plain bananas (cut into slices)
10 slices of white sandwich bread, crusts removed and cubed
1 1/2 cups coconut milk or 1 (14 oz) can
1/2 cup sugar
1 pack of frozen shredded young coconut, drained
1/3 cup condensed milk
1 egg
Mix coconut milk, sugar, young coconut, condensed mild, and egg in a bowl, and add the bread. In a 9 inch square oven proof dish, pour half of the bread mixture and add a layer of banana slices. Cover with the remaining bread mixture and additional banana slices on top. Sprinkle with brown sugar and bake in a 350 degree F oven for 45-50 minutes or until set. Let it cool before cutting. Enjoy!
Hi Schatzli, by all means try it! It's really good, softer than the usual bread pudding made with hearty french bread.
Mmmmmmmmmmm this looks so good!
Question: Is the coconut flake necessary to the dish for structure? Because I'm not a fan of coconut's texture.
Hi Amber, no, the coconut is not necessary so you can omit it.
However, the coconut used in this recipe is YOUNG coconut so it is much softer. I am not crazy about the texture of the dry coconut flakes either, but the young coconut strips is completely different.