How To Bake Coconut Almond Bread Pudding | Foodie Nation x Trini Food Designer - Arlene

Описание: Arlene switches things up a bit with her Coconut Almond Bread Pudding:

Yield: 8 to 12 Servings

Ingredients for Bread Pudding:

Unsalted Butter - 2 tbsp + ¼ cup (room temperature)
Mixed Fruits (cherries, raisins, prunes, orange peel) – ¾ cup (roughly chopped)
Dark Rum - 2 tbsp
Cinnamon Powder – 1 tsp
Nutmeg – ¼ tsp (finely grated)
Vanilla Essence - 1 tsp
Stale Coconut Bake – 4 cups (cut into 2inch squares)
Almond Milk – 1 cup
Coconut Milk Powder - ¼ cup
Eggs – 2 (large)
Aromatic Bitters - 2 dashes
White Sugar - ½ cup
Almond Slices - ½ cup

Ingredients for Pineapple Rum Sauce:

Pineapple Juice – 1 cup
Dark Rum - ½ cup
Cinnamon Stick – 1
Pineapple – ¼ cup (crushed)
Brown Sugar - ½ cup

Method:

 Grease an 8inch baking dish with 2 tbsp of butter and set aside.
 Preheat oven to 350 F.
 In a small bowl, combine mixed fruits and dark rum.
 Set aside.
 In a large pot over medium heat, melt remaining butter.
 Once melted, add cinnamon powder, nutmeg and vanilla essence.
 Stir until fully combined.
 Once combined, add coconut bake.
 Once everything is combined, remove from heat and spread unto a flat greased baking tray.
 Bake for 5 mins.
 In a medium bowl, combine almond milk, coconut milk, eggs, bitters and sugar.
 Whisk until sugar is fully dissolved.
 Add the toasted coconut bake and fruit mixture to the wet mixture.
 Let sit for 15 mins to allow the coconut bake to soak up the liquid.
 Pour into greased baking dish, top with almonds and bake for 20 minutes or until knife comes out clean from the center and top is crisp.
 Allow to cool for 15 mins before slicing.
 In a small pot over a low to medium heat, add all the ingredients for the sauce and cook until it has reduced by half.
 Serve with Bread Pudding and enjoy!

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Connect with:
Kezzianne: @kezzidoeseat
Arlene: @trini_food_designer_arlene

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