Huggy Buggy Bread Pudding

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Love the taste but the texture I found the bread to hard and will try with another type of bread. But did find this to be really good.
Maxine

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I made the recipe basically as directed and would probably make it again but increase the coconut milk and decrease the regular milk to get more coconut flavor. The figs and cashews add a great and different flavor. I only had lightly salted cashews so I used those and would do so again as it adds a slightly savory touch which everyone liked.

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AARTI, I have a collection of bread pudding recioes & of course your recipe has that special touch of yours. The cocunut gives it that special flavor but a smoothiness to the custard. I'm not a fan of cashews so I used walnuts. It was great, your show is great & so are U!!!!

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I wanted a different dessert for the holiday dinner and boy was this the perfect one! Like others have said, very easy, and so delicious. My guests were so impressed and ate every bit. The contrast in textures also was lovely, the creaminess of the pudding along with the crunchy baguette crust and the toasted cashews was just wonderful. So glad Aarti won, love the show!

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I have loved bread pudding ever since I lived along the Gulf Coast for 4 years in the mid-1990s. But, this is my first time ever making it myself. After reading many of the other reviews I did tweak the recipe a bit myself - first, I doubled the amount of spices that I put in to the soaking liquid; second, I did not pour all of the liquid into the baking dish as many said it was not done in the allotted time - instead I used a slotted spoon to transfer the soaked bread to the pan and then added a little of the liquid so that it would not dry out while cooking; third - my husband does not care for cashews so I used pistchios, since we already had them on hand; fourth - could not find dried figs, so I used mission "figlets" that I found in the dried fruit section - they worked just fine. After 35 minutes in the oven I thought the middle still seemed a little to wet so I left it in an additional 10 minutes - I have a gas oven and I live at 5,950 feet in Colorado so we always have to experiment with recipes at this altitude as far as cooking time and even ingredients depending on what the recipe is. We chose not to use ice cream but instead a glaze more along the lines of a New Orleans style bread pudding. My husband and I both really enjoyed the flavors of the bread pudding and I will definitely make it again. I am already thinking of ways I can tweak it next time - I like coconut and would like to have more of that flavor :-

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What a great combo. of flavors. Once again very easy to make and the grand kids think I'm the worlds best cook.

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My family is not crazy about figs so I used dried cranberries. It was wonderful and everyone loved it.

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I am a kitchen idiot and I found this recipe very simple to make ... and very delicious. My only issue was not enough fruit in the base recipe. I used eight dried figs and about as much dried apricot and that was just about right for my tastes. Aarti suggested apricots on the show (but not in the recipe, and they add another level of tanginess to the bread pudding.

Coconut milk was somewhat difficult to find around here. I found mine with the Mexican foods.

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This is the first time I have ever made bread pudding and it was absolutely delicious. I brought it to a church potluck as it was soooo good. I did not have
regular milk in the house because we drink almond milk, thus I used that and the coconut milk. We also did not have figs, cashews or cardamom so I used dates, raisins, walnuts and nutmeg and cloves. But it was great! Arti is great too. She is such a natural! So much fun to watch.

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This bread pudding was wonderful! It did call for cardomom, which is very expensive. What I substituted for this was nutmeg and a pinch of allspice, it worked perfectly. I served this at room temperature with a cold vanilla sauce. I also served this at a party and had rave reviews even from someone there that doesn't like spices.