Coconut Bread Pudding
There is a simple mistake and there is a complicated one. I made a simple mistake but the result was bad and blah! While making my flax-sesame seeds bread last week, I’ve forgotten to put salt in the process. For some people, maybe by not putting salt in food is actually beneficial, but in bread making I don’t think it’s a good idea. It affects the taste and I think, it speeds up the process of mold. So while I was dissapointed, I tried to think a way to make the bread edible. The problem was solved by using pieces of bread for bread pudding! I have tried the recipe before and I liked it because it’s different from a regular bread pudding since coconut milk was used here. You could vary the dried fruits used in here, which in my case I used currants. You could even add chocolate chips or nuts if you like. But the raw sugar on top is definitely a must. It adds crunch to the otherwise soft bread pudding’s texture.
In another note, remember my tiramisu triffle pictures? That post didn’t have a recipe because I just made up the triffle from leftover tiramisu components. Apparently the pictures captured the attention of certain person (thank you Michela!) from a company who manages San Pellegrino/Acqua Panna website. San Pellegrino is a brand of sparkling water from Italy and Acqua Panna is a brand of still mineral water from the same company. The website profiles the water, travel, cultural events and also foods, which in this case, desserts from various Italian regions. This features change every month or so, I’m not fairly certain, but my pictures are shown with other tiramisu pictures in the Acqua Panna website this month (look for photos #15 & 21). I encourage you to see it because all tiramisu pictures are gorgeous and are all taken from Flickr.
Coconut Bread Pudding
Serves 4
1 teaspoon softened butter
2 eggs
1/3 cup sugar
3/4 cup thick coconut milk
2/3 cup milk
A few drops vanilla extract
6 slices bread, cut into squares
1/3 cup currants
Turbinado/raw sugar for sprinkling
Lightly brush the base and sides of an 8-inch baking dish with softened butter; set aside. Preheat oven to 350 degree F.
Beat the eggs and sugar together in a medium bowl and pour in the coconut and milk. Flavor with a few drops of vanilla extract. Add the bread and currants to this mixture and set aside for 20-30 minutes, stirring the bread occasionally to ensure even soaking.
Place mixture into the buttered container and spread out evenly. Sprinkle a tablespoon of demerara sugar on the top and bake for 30-40 minutes until golden brown. Cool before cutting into squares for serving.
Source: adapted from Classic Asian Cakes and Desserts by Periplus
Wow! The use of coconut milk is already luring me there!
yeah, it’s the Asian touch that leaves you drooling
Comment by Mrs Ergül — September 1, 2008 @ 9:12 pm
belum pernah cobaaa…keliatan krenyess deh
krenyes dong, apalagi kalo baru mateng dan makan ujung2 nya
Comment by elsye — September 1, 2008 @ 9:13 pm
I’m so glad you posted about this, because they approached me many months ago saying that they would let me know when my photos would be on the website and to this day I haven’t heard from them again.
Your idea for saving the bread is amazing, Liz! Count me in for anything coconut.
oh..i’m sorry that your photos were not included Pat. they did a long time ago alright, so the news surprised me.
aha…so you’re a coconut lover!
Comment by Patricia Scarpin — September 2, 2008 @ 5:57 am
Yum, I love bread pudding and this one sounds incredible!
thanks Zoe! i peeked in your blog and liked what i saw, so much incredible baking!
Comment by Zoë François — September 2, 2008 @ 8:55 am
haha you wont believe me if i told you last week, i made bread and forgot to put salt as well, thought i was the greatest idiot on this planet … how can i forget salt. The bread turned out so nice but so bland. Anyways i chucked it in the freezer, as i didnt have the heart to throw it. Now i have the perfect solution from you. And that too a pretty nice one. Gr8 idea with the coconut milk. I have to try this out. Thanks
you’re welcome Kajal! you know, you might want to add some salt in the mixture because the bread is already lacking flavor, that way this will give it a boost!
Comment by kate — September 2, 2008 @ 10:49 am
tfs, kebetulan punya leftover roti di lemari es, besok mau dicoba ah. beli demara sugar dulu.
silahkan Marlin, mudah2an cocok yah…
Comment by Marlin — September 2, 2008 @ 2:59 pm
That must be a delicious remedy
yes, it is! I’m glad I didn’t have to throw that bread away.
Comment by tigerfish — September 3, 2008 @ 10:44 pm
Mauuuuuuuuuuuu….
hehehe…main ke sini dong Ne
Comment by Andrie Anne — September 4, 2008 @ 6:53 am
I love the crusty bits on the top…I bet it was lovely and mushy creamy at the bottom. I also have never tried coconut milk….
oh, you have to try it! either in cooking or baking, especially if you like curry. if you like coconut you’ll like baking with coconut milk, it gives very lovely aroma
Comment by nina — September 4, 2008 @ 11:22 pm
mba, apa itu demara sugar?
wah, ya jgn baca komen org. baca tulisan saya itu: Turbinado/Raw sugar. demera jg salah tulis, mustinya demerara. semua ini sejenis gula tebu yang butirannya besar-besar. turbinado lebih mengarah ke coklat muda daripada demerara. butiran turbinado lebih besar dari demerara. mudah2an cukup jelas.
Comment by jeane — September 15, 2008 @ 7:35 am