Bread Pudding with Coconut Milk
May 23, 2012
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Whenever my mom leaves, there is always something odd left in the fridge. One time in the last couple of months, she left me half a bottle of coconut milk. (Personally, I think it should be called think coconut water, since I assume it doesn’t come out of an animal. Anyone know if lactose intolerant people can drink it?) So I busted it out and made a loaf of bread with it; the loaf was creamy think, an unique product
Squeeze that coconut.
So with a new loaf of bread, I decided that I would make bread pudding with the 1/4 of the old loaf, which was starting to crumble in the Tupperware. Happy coincidence. I broke up the bread, and mixed some raisins, almonds, and cinnamon, and set it aside.
Bread and Berries.
I decided this shouldn’t be any ordinary bread pudding: it should have apples, sauteed on the stoves, then mix in the coconut milk.
Softening the Apples
As you can see, coconut milk is rich and deep, which makes for a filling pudding. It’s even a pleasure to mix.
The Meat of the Pudding
The add in the bread mix and work until it has been saturated through. Then I put it in the fridge to let it absorb the flavor.
After about half-an-hour in the fridge, I put in the oven at 375 degrees and check it at half an hour. The middle is still soft, so I give it another twenty, checking at ten. Then it’s well-cooked and juicy, and makes for a perfect dessert after a small meal, or as just a snack or a breakfast food. Just pour on some regular milk prior to reheating.
Finished Product: Gooey Goodness
I love cooking