Toasty and custardy, this bread pudding is just perfect with a little coconut milk. I'm a fan of the traditional cinnamon raisin recipe, but the bread and egg base makes it a good canvas for trying out new flavors. And pineapple and rosemary meld so well together. Subtly herby and bright, with the maple bringing a smooth, warm sweetness. Oh it's so lovely. I hope you like it.
YIELD 12 servings
INGREDIENTS
1 loaf B&B bread, cubed (roughly 5 cups)
1 cup small-chopped pineapple
1 cup full fat canned coconut milk
2 tablespoons butter, ghee or coconut oil (my preference for this recipe is butter or ghee, but coconut oil will work too if you're strictly non-dairy)
5 eggs
3/4 teaspoon rosemary, finely chopped (this is enough to give it a subtle herbal finish, round up to 1 teaspoon if you'd like more)
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pure maple syrup
Coconut oil to coat casserole dish
INSTRUCTIONS
- Heat butter/ghee in a skillet on medium/low and sauté rosemary and pineapple, stirring occasionally - cook for 15-20 minutes to reduce and thicken
- Once it's reduced, spoon out the pineapple/rosemary to cool in the fridge, leaving thickened juice in the skillet and set aside
- While the pineapple mixture is cooling, whisk eggs, coconut milk, vanilla, maple syrup, cinnamon and nutmeg together
- When the pineapple is cool, stir it into egg mixture, and then stir the bread cubes into that - allow to soak for at least 10 minutes (remember to refrigerate if you soak it for much longer)
- Pour mixture into oiled casserole dish (7"x11"ish) and drizzle with the reserved pineapple butter sauce from the skillet
- Bake at 350F for 30-35 minutes, until center is set and firm
- Serve warm with coconut milk or a scoop of vanilla (...or eat it cold, from the pan, with a spoon the next day, no shame)