10 to 30 mins
By Matt Tebbutt
For the Brazilian bread pudding
- 250ml/9fl oz coconut milk
- 1 vanilla pod, split
- 1 stale baguette, cut diagonally into thick slices
- 3 free-range eggs, beaten
- 75g/3oz unsalted butter
- 4 tbsp granulated sugar
- 2 tsp cinnamon
For the raspberry sauce
- 150g/5oz raspberries
- 2 tbsp raspberry liqueur (such as Chambord)
- 1 tbsp caster sugar
- 2 tbsp honey
- 2 tbsp mint leaves
- 100g/3½oz raspberries
- 2 tbsp coconut flakes
- 2 tbsp icing sugar
To make the bread pudding, gently heat the coconut milk and vanilla pod in a saucepan on a medium heat, until warm. Set aside to infuse for at least 1 hour.
Pour the milk into a shallow baking tray and add the baguette slices. Soak for 20 minutes.
Mix the sugar and cinnamon together in a bowl.
Preheat the oven to 110C/90C Fan/Gas ¼.
Dip the slices into the beaten egg, and sprinkle with the cinnamon sugar. Heat the butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the baguette pieces for 2 minutes on each side, until golden-brown and crisp.
Arrange the bread in an ovenproof dish and keep warm in the oven.
To make the raspberry sauce, gently warm the raspberries, raspberry liqueur and sugar in a saucepan on a medium heat, until the raspberries are soft.
To serve, spoon the raspberry sauce over the bread pudding and drizzle with honey. Decorate with the mint leaves, raspberries, coconut flakes and a dusting of icing sugar.