Coconut Curry Bread Pudding
Coconut Curry Bread Pudding
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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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Servings
- 8
- Category
- Cuisine
Ingredients
- 6 cups Stale Artisan Bread
- 14.5 oz Canned Coconut Milk
- 1 Tbsp Mango Masala Rub & Seasoning
- 2 Eggs
- 1 tsp Vanilla
- ¼ cup Honey
- Cream from 1 Can Coconut Milk
- 2 Tbsp Ginger White Barrel Aged Balsamic
- 2 tsp Mango Masala Rub & Seasoning
- 2 Tbsp Honey
- ½ tsp Vanilla
- Sliced Mango, to serve
Directions
- Preheat the oven to 350F. Tear bread into bite size pieces and arrange in a 8”x8” baking dish.
- In a bowl whisk togheter the coconut milk, Mango Masala Rub & Seasoning, 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.