Saturday, February 14, 2015

Coconut Milk Bread Pudding

You guys, I made the most amazing bread pudding! I wasn’t sure how it would turn out, especially given that I’d used pre-sliced whole grain bread instead of a more typical stale brioche loaf, but it was absolutely perfect. Better than I could have imagined, really. I loved it, and will be making it again and varying the flavors! The Engineer wants it noted that he would either grind the pistachios in tiny pieces or replace them with raisins.

6 slices bread, dry or lightly toasted and torn into bite-size pieces (about 6 cups)
¼ cup shelled pistachios (optional, see note above)
2 Tbsp. chopped candied ginger
1 (13.5-oz.) can coconut milk
3 large eggs
1 cup jaggery (I used ¾ cup granulated sugar)
½ tsp. ground cardamom
1 pinch of salt

Preheat oven to 325 °F. Grease an 8”x8” baking dish.

Arrange the bread pieces in the dish and evenly sprinkle the pistachios and ginger on top.

In a 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 (this was 50 minutes in my case). The center should spring back when lightly touched. Let stand for at least 10 minutes before serving.

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