First you make a basic caramel using water and sugar to line the Bundt pan (as a nonstick coating), a step that you could follow for other types of Bundt cake recipes. The bread is also allowed to soak up the milk for a few minutes, but after that everything is processed in the Thermomix before being poured into the prepared pan and baked in a water bath until cooked through. The pudding needs to be chilled for at least three hours to be sliceable or spoonable.


  • 200 grams sugar
  • 3 tablespoons water
  • 200 grams day old bread
  • 1,000 grams milk
  • 100 grams sugar
  • 390 grams condensed milk
  • 250 coconut milk
  • 5 eggs


  1. In a nonstick frying pan, place the sugar and water. Bring to a boil until caramelized.
  2. Spread the caramel in a 24 cm diameter bundt pan. Set aside.
  3. Preheat oven to 356°F.
  4. In a bowl, soak the bread in 200 grams of milk until the bread absorbs all of the liquid.
  5. Place the sugar and remaining 800 grams of milk in the Thermomix cup and set for 5 minutes/194°F/speed 1.
  6. Remove as much milk from the bread and add to the Thermomix cup. Add the condensed milk and coconut milk and mix for 10 seconds/speed 7.
  7. Add the eggs and mix for 10 seconds/speed 6.
  8. Pour the pudding in the caramelized mold and bake in a water bath for about 40 minutes.
  9. Remove and let cool. Refrigerate for at least 3 hours to set.
  10. Unmold just before serving.
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