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nosh friday: coconut milk bread pudding

April 2, 2011

I love unique and creative takes on classic dishes. A few months ago, I came across a recipe for coconut milk bread pudding on The Kitchn and was intrigued. Coconut milk is a great dairy substitute for a dessert like bread pudding, perfect for those who are lactose-intolerant or, like me, who just like to get a little “mad scientist” in the kitchen.

This bread pudding is less heavy than a traditional bread pudding, made with whole milk, and has a little twinkle in its eye with pistachios, crystallized ginger and ground cardamom. I wanted to give it a fresh boost, so I made a quick mango sauce to drizzle over the top. It accompanied me to my monthly cooking club, where half of it went to one of the ladies in our club who just had a little baby boy. It worked great, as she couldn’t have dairy because of her little guy. (Though from what I hear, her husband got really excited and polished off most of it. Alas!)

I found I needed a little extra custard for mine (possibly because I used more bread than the recipe called for). If you run into this snafu, I just added an extra cup of soymilk and an extra egg to the recipe. I like my bread puddings rather spongy and soft, so I find the more custard, the better. Tweak it to your personal preference.

This slightly sticky, nutty pudding would be great with Indian food, or just as an easy way to use up some stale bread. That’s the beauty of bread pudding; thrift, thrift, thrift!

Enjoy this creative take on a classic!

Coconut Milk Bread Pudding with Fresh Mango Sauce
Pudding recipe from The Kitchn, sauce recipe mine

1 tablespoon butter
6 slices bread, dry or lightly toasted and torn into bite-size pieces (about 6 cups)
1/4 cup shelled pistachios
2 tablespoons chopped candied ginger
1 (13.5-ounce) can coconut milk
3 large eggs
3/4 cup granulated sugar
1/2 teaspoon ground cardamom
Pinch of salt

Mango Sauce:

1 12 oz. bag frozen mango
1/2 tsp. ground cardamom
1/2 c. water
1/3 c. sugar

Preheat oven to 325Ā°.

Butter an 8×8 baking dish. Arrange the bread pieces in the dish and evenly sprinkle the pistachios and ginger on top. In another bowl, whisk together the coconut milk, eggs, jaggery or sugar, cardamom, and salt. Pour the coconut milk mixture over the bread, pressing down with a spoon or fork to make sure all the bread gets soaked.

Bake for 45 minutes or until set. The center should spring back when lightly touched.

While the pudding is cooling, combine all ingredients for the mango sauce in a medium saucepan. Cook for about 10 minutes, until the mango is soft. Using an immersion blender (or you could pour it carefully into a stand blender or food processor), blend until smooth. Reserve for drizzling.

Makes 6 servings

One Comment leave one →
  1. April 4, 2011 7:22 pm

    I swear, Caroline. Your recipes have been eerily spot-on lately. Bread pudding has been one of my recent obsessions! I will definitely try this version soon.

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