How To Bake Coconut Almond Bread Pudding
Arlene switches things up a bit with her Coconut Almond Bread Pudding:
Yield: 8 to 12 Servings
Ingredients for Bread Pudding:
Unsalted Butter - 2 tbsp + ¼ cup (room temperature)
Mixed Fruits (cherries, raisins, prunes, orange peel) – ¾ cup (roughly chopped)
Dark Rum - 2 tbsp
Cinnamon Powder – 1 tsp
Nutmeg – ¼ tsp (finely grated)
Vanilla Essence - 1 tsp
Stale Coconut Bake – 4 cups (cut into 2inch squares)
Almond Milk – 1 cup
Coconut Milk Powder - ¼ cup
Eggs – 2 (large)
Aromatic Bitters - 2 dashes
White Sugar - ½ cup
Almond Slices - ½ cup
Ingredients for Pineapple Rum Sauce:
Pineapple Juice – 1 cup
Dark Rum - ½ cup
Cinnamon Stick – 1
Pineapple – ¼ cup (crushed)
Brown Sugar - ½ cup
Grease an 8inch baking dish with 2 tbsp of butter and set aside.
Preheat oven to 350 F.
In a small bowl, combine mixed fruits and dark rum.
In a large pot over medium heat, melt remaining butter.
Once melted, add cinnamon powder, nutmeg and vanilla essence.
Stir until fully combined.
Once combined, add coconut bake.
Once everything is combined, remove from heat and spread unto a flat greased baking tray.
Bake for 5 mins.
In a medium bowl, combine almond milk, coconut milk, eggs, bitters and sugar.
Whisk until sugar is fully dissolved.
Add the toasted coconut bake and fruit mixture to the wet mixture.
Let sit for 15 mins to allow the coconut bake to soak up the liquid.
Pour into greased baking dish, top with almonds and bake for 20 minutes or until knife comes out clean from the center and top is crisp.
Allow to cool for 15 mins before slicing.
In a small pot over a low to medium heat, add all the ingredients for the sauce and cook until it has reduced by half.
Serve with Bread Pudding and enjoy!