Ingredients with Measurements:
- 6 cups of cubed bread (preferably day-old bread)
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of kaya (coconut jam)
- 4 eggs
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of shredded coconut (optional)
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the coconut milk, kaya, eggs, sugar, salt, vanilla extract, cinnamon, and nutmeg until well combined.
3. Add the cubed bread to the mixture and gently stir until all the bread is coated with the mixture.
4. Let the bread mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
5. Pour the bread mixture into a greased 9x13 inch baking dish.
6. Sprinkle shredded coconut on top of the bread mixture (optional).
7. Bake for 45-50 minutes or until the top is golden brown and the pudding is set.
8. Let the pudding cool for 10-15 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat oven to 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 323
- Fat: 16g
- Carbohydrates: 38g
- Protein: 7g
- Fiber: 2g
- Sugar: 23g
Substitutions for ingredients:
- Kaya can be substituted with any other jam or spread of your choice.
- Coconut milk can be substituted with any other milk of your choice.
Variations:
- Add sliced bananas or raisins to the bread mixture for added flavor and texture.
- Use croissants instead of bread for a more decadent pudding.
- Add a layer of sliced mangoes on top of the bread mixture before baking for a tropical twist.
Tips and tricks:
- Use day-old bread for better absorption of the liquid mixture.
- Let the bread mixture sit for at least 10 minutes before baking to allow the bread to absorb the liquid.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until warm.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Dust with powdered sugar before serving.
Garnishes:
- Shredded coconut
- Fresh berries
- Mint leaves
Pairings:
- Coffee or tea
- Fresh fruit juice
Suggested side dishes:
- Grilled pineapple
- Mixed fruit salad
Troubleshooting advice:
- If the pudding is too dry, add more liquid (milk or coconut milk).
- If the pudding is too wet, add more bread cubes.
Food safety advice:
- Make sure to cook the pudding until it is set and the top is golden brown.
- Store leftover pudding in the refrigerator and consume within 3 days.
Food history:
- Bread pudding is a traditional dessert that originated in England in the 13th century. It was a way to use up stale bread and prevent food waste.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve warm or cold as a dessert or breakfast dish.
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