Coconut Curry Bread Pudding

Name: COCONUT CURRY BREAD PUDDING
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Indian
Ingredients: 6 cups Cubed Stale Artisan Bread; 14.5 oz Canned Coconut Milk; 1 Tbsp Mango Masala Rub; 2 Eggs; 1 tsp Vanilla; 1/4 cup Honey; Sliced Mango, to serve; Cream from 1 Can Coconut Milk; 2 Tbsp Ginger Balsamic Vinegar; 2 tsp Mango Masala Rub; 2 Tbsp Honey; 1/2 tsp Vanilla

COCONUT CURRY BREAD PUDDING

Rated 5.0 stars by 2 users

Servings

8

Prep Time

15 minutes

Cook Time

45 minutes

Author:

Olivelle

The aromatic spices in our Mango Masala Rub aren't just amazing for savory dishes- but lend themselves to sweet desserts as well! The combination of coconut milk, honey, and our Mango Masala Rub is out of this world! This dairy free dessert will be a recipe to keep in your back pocket.

Ingredients

Bread Pudding

6 cups Cubed Stale Artisan Bread
14.5 oz Canned Coconut Milk
1 Tbsp Mango Masala Rub
2 Eggs
1 tsp Vanilla
1/4 cup Honey
Sliced Mango, to serve

Coconut Cream Sauce

Cream from 1 Can Coconut Milk
2 Tbsp Ginger Balsamic Vinegar
2 tsp Mango Masala Rub
2 Tbsp Honey
1/2 tsp Vanilla

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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.