This is a super easy dessert or brunch item, and a good way to use up bread that’s getting a little sad. But it’s so good you might find yourself using fresh bread!
About 4 cups stale bread, cubed (2 sandwich rolls)
1 can coconut milk
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 cup raisins (optional)
1/4 cup chopped pecans (optional)
2 small apples, cubed (optional)
(The final three ingredients are optional, but I highly recommend using at least one of them to enhance the texture and flavor. You could also try dired cherries, dried blueberries, dried cranberries, dried apricots, soaking any of the dried fruits in booze such as rum, other nuts like walnuts, pistachios, hazelnuts, chocolate chips, adding cocoa powder to the milk mixture, add ground cloves, ginger, cardamom, allspice, vanilla, almond extract etc!)
Preheat the oven to 350°.
In a large bowl, mix together the bread cubes, raisins, nuts, and apples. Set aside.
In a medium bowl, combine the coconut milk, sugars, cinnamon, and nutmeg. Pour over bread mixture and make sure all the bread gets coated/wet.
Oil your baking container. You can use a square cake pan, 2 small loaf pans, or even muffin tins. Add pudding to your container and bake.
Cake pan=about 60 minutes.
2 loaf pans=about 50 minutes
Muffin tins=about 40 minutes [depends on how moist the pudding is]
Your pudding is done if an inserted knife comes out pretty clean, with not too much pudding gunk on it.
Goes well with fresh fruit or ice cream if you want to make it fancy, but it’s great on its own.
Tastes best served warm. If like me you have no microwave, you can revitalize your leftover bread pudding by heating it in a frying pan with a little milk to moisten it. How about bread pudding French toast?