Derek Johnson Muses

Home of the Straight from the Cornfield Podcast

Bread Pudding with Coconut Milk

Whenever my mom leaves, there is always something odd left in the fridge. One time in the last couple of months, she left me half a bottle of coconut milk. (Personally, I think it should be called think coconut water, since I assume it doesn’t come out of an animal. Anyone know if lactose intolerant people can drink it?) So I busted it out and made a loaf of bread with it; the loaf was creamy think, an unique product

Squeeze that coconut.

So with a new loaf of bread, I decided that I would make bread pudding with the 1/4 of the old loaf, which was starting to crumble in the Tupperware. Happy coincidence. I broke up the bread, and mixed some raisins, almonds, and cinnamon, and set it aside.

Bread and Berries.

I decided this shouldn’t be any ordinary bread pudding: it should have apples, sauteed on the stoves, then mix in the coconut milk.

Softening the Apples

As you can see, coconut milk is rich and deep, which makes for a filling pudding. It’s even a pleasure to mix.

The Meat of the Pudding

The add in the bread mix and work until it has been saturated through. Then I put it in the fridge to let it absorb the flavor.

The Mix-Up

After about half-an-hour in the fridge, I put in the oven at 375 degrees and check it at half an hour. The middle is still soft, so I give it another twenty, checking at ten. Then it’s well-cooked and juicy, and makes for a perfect dessert after a small meal, or as just a snack or a breakfast food. Just pour on some regular milk prior to reheating.

Finished Product: Gooey Goodness

I love cooking

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