Prior to making this recipe, I’d been wanting to try bread pudding for ages! I knew I would love it, I mean, what’s not to like about bread soaked in cream and topped with cinnamon and raisins.
When I saw this recipe from Aarti Sequeira (love her!) for bread pudding make with coconut milk, I knew I couldn’t wait any longer!!
Oh boy… was I glad made this! It was delicious, and only gets better if it sits in the fridge for a day or two!
I followed the recipe found here, except I used skim milk instead of whole (it worked great!) and skipped the Cardamom because I couldn’t find any. I just added a touch more ginger and cinnamon. The only thing I found about this recipe is that the looking time is nowhere near accurate – mine was in the over for just over an hour. I would recommend keeping an eye on the pudding and removing it from the oven once bread begins to brown and it springs back when touched lightly.
- 3 tablespoons melted butter
- 3 eggs
- 1 cup sugar
- 1 (14-ounce) can coconut milk (not low-fat)
- 3 cups whole milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- Pinch salt
- 1 baguette, cut into 1-inch chunks (about 7 cups)
- 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced*
- Handful roasted unsalted cashew nuts, whole or chopped
- Vanilla ice cream, for serving
Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated.
In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.
Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.
Remove the pudding from the oven and serve with ice cream