Coconut Curry Bread Pudding
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
6-8
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, ad out 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
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6 cups cubed stale artisan bread
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14.5 oz canned coconut milk
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1 TBSP Mango Masala Rub
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2 eggs
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1 TSP vanilla
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¼ cup honey
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sliced mango, to serve
Coconut Cream Sauce
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cream from 1 can coconut milk
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2 TBSP Ginger Balsamic Vinegar
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2 TSP Mango Masala Rub
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2 TBSP honey
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½ TSP vanilla
Directions
Preheat the oven to 350F. Tear bread into bite size pieces and arrange in a 8x8 baking dish.
In a bowl whisk together 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 pot 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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