Salted Mocha Bread Pudding for Coconut Lovers!
If that doesn't already sound crazy awesome by now, then I'm sure a visual presentation of the specimen will persuade you of its delectableness.
< Salted Mocha Custard Sauce >
- 1 can coconut milk (14 oz.)
- 6 tbsp sweetened condensed milk *
- 1.5 tsp sea salt
- 1 tbsp coffee granules
- 2 tbsp unsweetened cocoa powder
- 1.5 - 2 cups water
< Bread Pudding >
- 1 3/4 cold bagels, cut into 1-inch chunks
- 2 small apples, peeled and chopped into 1-inch pieces (I used Red Gala apples)
- 3-4 cups water
- 2 tbsp sweetened flaked coconut
- 4 tbsp psyllium husk (opt.)
1) Combine all ingredients for the custard sauce except for the coffee granules.
2) Dissolve coffee granules in hot water and add to the mixture.
3) Combine well. Add water to thin out the mixture. Mix well once again.
4) Allow to set in the fridge overnight.
5) Once set, it should become a pudding-like consistency. (At this point you can choose to set some
aside as a fruit dip, which I did! I used 3/4 of the mixture for making the custard sauce.)
6) Preheat the over to 375 F.
7) Combine bagel chunks and apple pieces a shallow dish.
8) Mix 3 tbsp of the custard with 1.5 - 2 cups of water and 2 tbsp of psyllium husk (if using).
9) Pour evenly over bagel and apple pieces. Repeat until all the custard has been used up.
10) Bake for 17 - 20 minutes. Let it cool to room temperature.
11) Enjoy it served warm or chilled!
Makes 10 servings.
To make this recipe to be vegan:
- Switch up the sweetened condensed milk for maple syrup or agave.
- I used Country Harvest's Oat & Honey bagels for this recipe as that was the only type of stale bread left
in our house. But feel free to use whatever type of bread you prefer - you may also want to substitute cornbread
for improved texture.
Fat: 7.8 g
Saturated: 5.3 g
Cholestrol: 3.0 mg
Sodium: 399.2 mg
Potassium: 70.5 mg
Carbohydrates: 21.7 g
Fibre: 5.9 g
Sugars: 13.0 g
Protein: 3.4 g
Calcium: 5.3 %
Iron: 8.2 %
Zinc: 3.5 %