Coconut Cream Bread Pudding

Some call bread pudding one of the most delicious comfort foods on the planet! I know I do.

With coconut milk and cashews as core ingredients to this recipe, this bread pudding is a quick-and-easy, creamy, non-dairy dessert.  

Coconut milk is a nourishing whole food, coriander and ginger add to its flavor and digestibility, lucuma adds fiber, and cashews increase the protein.

I like to collect old bits of bread for my bread pudding, but, if you don’t have some old bread on hand, just cube up your favorite bread and put it in a 320-degree oven for 20 minutes then proceed with this recipe.

Ingredients: Coconut Cream Bread Pudding

1. 2 cups coconut milk powder
2. 1 cup coconut sugar
3. ½ cup lucuma powder
4. 2 tsp ginger powder
5. 2 tsp coriander ground
6. 1 cup of water
7. 2 eggs
8. 1 cup of toasted cashews
9. 3 cups of dried bread cubed

Directions:

• Preheat oven to 350 degrees and grease a 6”x8” heatproof dish.
• Combine the first 6 ingredients together in a bowl and whisk together.
• Once it is smooth, whisk in the eggs.
• Fold in the dried bread cubes and cashews.
• Empty into the greased pan.
• Place in the oven and lower temp to 320 degrees and bake for 45 minutes or until the top springs back when touched.

Sprinkle with cinnamon if desired and serve with your favorite non-dairy ice cream or just plain by itself.

Serves 4-6 people.