Recipe by French Tart
The Dominican nuns of Worcestershire, in England, created a tasty bread pudding that became known as 'White Ladies Pudding' due to the familiar white habits of the Order. The recipe is well worth reviving and is an unusual variation on the more usual fruited bread and butter pudding. I found this recipe on a British sugar website, and have enjoyed making it so much, that I thought I would share the recipe with all of you - this is my slightly amended recipe based on the original. (Orginal recipe taken from Billington's Sugar)
Top Review by VickyJ
This was incredible! This was our dessert to Sunday dinner of a pork roast with carrots. What a wonderful, comforting dessert on a chilly night. The only thing I did different was to toast my coconut and to sprinkle cinnamon/sugar on top of the cream when I served it. Thank you so much for the delicious dessert. I'll be making this again, for sure! :)
- 50 g golden granulated sugar
- 125 g desiccated coconut
- 6 -8 slices white bread, crusts removed and thickly buttered
- 600 ml whole milk
- vanilla essence
- 1 pinch salt
- 3 eggs, beaten
Directions See How It's Made
- Scatter half the coconut over the base of a buttered pie dish.
- Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut.
- Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt.
- Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread.
- Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish.
- Bake for 30-40 minutes Gas 4/180ºC/350ºF until set, golden brown and well risen.
- Serve with custard, cream or ice-cream.