Huggy Buggy Bread Pudding

Total Time:
1 hr 30 min
Prep:
25 min
Inactive:
30 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons melted butter
  • 3 eggs
  • 1 cup sugar
  • 1 (14-ounce) can coconut milk (not low-fat)
  • 3 cups whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • Pinch salt
  • 1 baguette, cut into 1-inch chunks (about 7 cups)
  • 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced*
  • Handful roasted unsalted cashew nuts, whole or chopped
  • Vanilla ice cream, for serving
  • Special equipment: 9 by 13-inch baking dish
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated.

  • In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.

  • Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.

  • Remove the pudding from the oven and serve with ice cream.

*I used black mission figs but any fig is good.


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    This recipe is featured in:

    Winter Entertaining Guide