Apricot Bread and Butter Pudding

by Edward Daniel

Apricot Bread and Butter Pudding
Prep time
Cook time
Total time
Apricot Bread and Butter Pudding involved a lot of experimentation. I learnt, tweaked and amended this recipe to create something special, lush, rich and sumptuous. Incidentally, disaster is merely a lesson for me to try better and perfect a recipe, until I know that I will wholeheartedly want to wolf this Apricot Bread and Butter Pudding.
Recipe type: Dessert
Cuisine: Vegan, Vegetarian
Serves: 6
  • 50g dried raisins
  • 400 ml coconut milk
  • 75g castor sugar
  • 3tb white chia seeds
  • 1tsp vanilla extract
  • zest of half a lemon
  • freshly ground nutmeg
  • ½ tsb cinnamon
  • 300g bread, stale
  • 60g coconut oil
  • 100g Apricot jam
  • 25g dried apricots
  1. Preheat oven to 180 degrees Celsius.
  2. In a small bowl place the raisins in cold water and leave to soak.
  3. Place the coconut milk with sugar in a blender. Transfer to a large bowl.
  4. Add the white chia seeds, vanilla extract, lemon zest, nutmeg and cinnamon. Whisk until the mixture becomes quite frothy. Set to one side for about an hour.
  5. Cut the slices of bread. Butter the bread with the coconut butter – if the butter is too hard place under a gentle heat until it softens. Thereafter butter the bread with apricot jam.
  6. Place half the bread into an ovenproof dish. Add half of the chia seed coconut milk mixture. Leave for a couple of minutes and gently, use your fingers to ensure the bread coats the bottom of the dish.
  7. Place half the raisins and all the dried apricots on the soaked bread. Gently rest the remaining bread on top.
  8. Add the other half of the coconut mixture on top. Cook for about 25 minutes until the bread turns golden at the edges.
  9. When the bread starts to turns a lovely golden colour remove from the oven.
  10. Sprinkle on the remaining raisins and serve immediately.









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