Sunday, January 22, 2017

Coconut-Cranberry Bread Pudding with Pineapple, Apples and Mango

Been laying pretty low for a bit, you know how it goes.
I became mildly obsessed with this bread pudding for a time
during this period. Nearly ate the whole thing.
You'll want to make sure the level of wetness to this is in
your zone... add some flour or more bread to make it thicker,
less to make it thinner. Also of course don't fill the pan up
over the top before you bake it. Haha- I assume you're smarter
than that.

2 1/2 C. pieces of stale bread (yes gluten free is fine)
2 Tbsp. cornstarch
1/2 tsp. salt
1 C. coconut milk
1/2 C. mango juice
1/2 C. pineapple juice
1 tsp. vanilla
1/2 C. chopped pineapple
1/2 C. chopped mango
1/2 C. cranberries (or blueberries)
1 diced green apple
3/4 C. sugar
a little grated ginger and/or nutmeg
1/2 C. coconut oil
1/2 C. flake coconut
a little oil

You will want a 10" pie pan or square pan with sides at least 2 inches high for
Lightly grease your pan. Lay the stale bread in there. Mix together coconut milk,
juices, cornstarch, vanilla, 1/2 C. of the sugar and ginger or nutmeg and pour over
this. Set in the fridge for an hour or so. Add the fruits and 1/4 C. of the coconut
oil in dabs. Adjust seasonings to taste and mix together loosely.
Preheat oven to 375 degrees.
Mix coconut flakes with the rest of the sugar and coconut oil until nicely crumbed.
Sprinkle on top of this concoction.
Bake for 30 minutes. Allow to cool a bit before serving with rum sauce.

A nice rum caramel sauce is easy...
Melt 1/2 C. sugar in 1/4 C.coconut oil or margarine
when it starts to bubble stir in 1/4 C. coconut milk and
1/4 C. rum. Bring to a simmer. Add a pinch of salt and a little
vanilla. You can thicken with cornstarch or some sort of flour
if you wish. Serve warm with bread pudding.

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