Caramel Coconut bread puddings


½ cup (80g) coconut sugar

1 cup (250ml) coconut cream

2 tablespoons pure Mable syrup

3 teaspoon cornflour


2 teaspoon vanilla extract

2 cups (500ml) almond milk

½ cup (125g) apple sauce

½ teaspoon mixed spice

620g (1 ¼-pound) loaf whole meal sourdough bread, crusts removed,

Chopped coarsely

½ cup (55g) sultanas

½ cup (60g) pecans (optional)

½ cup (25g) coconut flakes,



1.Combine 1/3 cup of the sugar, 2/3 cup of the coconut cream, syrup, cornflour and half the vanilla in a small saucepan; stir until smooth. Cook, stirring over medium heat, until mixture boils and thickens. Remove from heat.

2.Transfer half the coconut mixture to a large heatproof jug. Gradually stir in milk, sauce, spice and remaining vanilla.

3.Preheat oven to 180°C/350°F. Grease an 8-cup, 22cm (8 ½ -inch) x30cm (12-inch) baking dish. Layer bread, sultans and pecans in dish. Pour milk mixture over bread, making sure all the bread is soaked. Stand for 15 minutes.

4.Sprinkle bread with remaining sugar. Bake pudding for 40 minutes or until set.

5.Serve pudding warm or cooled, with reserved caramel sauce, remaining coconut cream and coconut flakes.