Coconut Curry Bread Pudding
Coconut Curry Bread Pudding
Rated 5.0 stars by 4 users
Author:
Olivelle
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
Who knew curry could make dessert even better? This Coconut Curry Bread Pudding is a delightful blend of sweet and savory with a touch of spice! The creamy coconut milk, honey, and the surprising kick of our Mango Masala Rub come together to create a decadent treat you’ll want to make again and again. It’s dairy-free, delicious, and the perfect twist on a classic dessert!
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Ingredients
Bread Pudding
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6 cups Cubed Stale Artisan Bread
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14.5 oz Canned Coconut Milk
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1 Tbsp Mango Masala Rub
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2 Eggs
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1 tsp Vanilla
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¼ cup Honey
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Sliced Mango, to serve
Coconut Cream Sauce
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Cream from 1 Can Coconut Milk
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2 Tbsp Ginger White Barrel Aged Balsamic
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2 tsp Mango Masala Rub
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2 Tbsp Honey
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½ tsp Vanilla
Directions
Preheat the oven to 350F. Tear bread into bite size pieces and arrange in a 8x8in baking dish.
In a bowl whisk togheter the coconut milk, Mango Masala Rub, eggs, vanilla, and honey. Pour mixture over bread and let stand for 15 minutes stirring only once.
Place bread pudding in the oven and cook for 45 minutes or until golden.
Meanwhile, in a small put over medium heat combine the ingredients for the coconut cream sauce, let cook until flavors marry, about 3-4 minutes.
Allow bread pudding to rest 10 minutes before serving with a drizzle of cocnut cream sauce and mango slcies.
Recipe Note
You may notice that the Ginger White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!