Coconut Curry Bread Pudding

Coconut Curry Bread Pudding


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


  1. Preheat the oven to 350F. Tear bread into bite size pieces and arrange in a 8x8 in baking dish. 

  2. 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. 

  3. Place bread pudding in the oven and cook for 45 minutes or until golden. 

  4. Meanwhile, in a small put over medium heat combine the ingredients for the coconut cream sauce, let cook until flavors marry, about 3-4 minutes. 

  5. Allow bread pudding to rest 10 minutes before serving with a drizzle of coconut cream sauce and mango slices. 

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