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

Method:

 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.

 Set aside.

 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!