Coconut Curry Bread Pudding
Coconut Curry Bread Pudding
Olivelle
8
15 minutes
45 minutes
Indian
Sweets
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
- ¼ 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
- 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 coconut cream sauce and mango slices.
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