Coconut Curry Bread Pudding
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.
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
Directions
- Preheat the oven to 350°F. Tear bread into bite-size pieces and arrange in an 8x8 baking dish.
- In a bowl, whisk together the coconut milk, Mango Masala Rub, eggs, vanilla, and honey. Pour the mixture over the bread and let stand for 15 minutes, stirring only once.
- Bake for 45 minutes or until golden brown.
- Meanwhile, in a small pot over medium heat, combine all the coconut cream sauce ingredients. Cook for 3-4 minutes until the flavors marry.
- Let the bread pudding rest for 10 minutes before serving with a drizzle of coconut cream sauce and sliced mango.