A ‘Bakgat’ Bread Pudding

2 years ago written by

Comfort food has taken on a whole new meaning. One of the best bread puddings I have made, it’s light, not so sweet and super delicious.

In the very same dish you can experience not only the flavor of that old-time favorite pudding, but also the lusciousness of bread pudding, the classic comfort food in a bowl with custard.
Serves 6.


  • 4-8 slices of white bread (Optional – I used Low-GI White Bread)
  • apricot jam
  • 4 eggs
  • ¼ cup sugar
  • 1 cap vanilla (5 ml)
  • ½ liter of milk
  • butter
  • 1/4 cup coconut
  • 1 teaspoon ground cinnamon


  1. Heat the oven to 180ºF / 82ºC
  2. Spread the bread thinly with jam.
  3. Arrange the slices in a glass bowl of your choice, you can halve one of the slices to fill it up in the middle depending on your oven dish.
  4. Add a few dots butter on each bread slice as you add the bread  to the dish.
  5. Sprinkle with coconut sparingly or to your taste.
  6. Separate the eggs in two bowls.
  7. Mix egg yolk with milk, sugar and vanilla. Whisk it well.
  8. Cover the bread with the milk mixture and allow the bread to absorb it fully.
  9. Beat the egg whites until stiff and cover the pudding with it stiff egg whites.
  10. Sprinkle with cinnamon.
  11. Bake for 35 minutes.

Serve with Custard


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