Coconut Pudding

I've always found it great to find a way to use up leftovers and not
waste nothing in the kitchen. This coconut pudding recipe is precisely that, a recipe for using up stale bread. The bread, rolls or even croissants that you have left over from a party and that you don't want to waste.

And if you also like coconut, this will become your favorite recipe. As easy as mixing the bread with coconut milk and eggs and you will have a perfect dessert or snack for the whole year. I love to eat it warm with a little cream or ice cream.

Le Creuset ceramic terrine , Luigi Bormioli glass bottle and Pallarès carbon steel knife

Ingredients

• 1 loaf of bread from the day before
• 400 ml coconut milk
• 300 ml of cow's milk
• 3 eggs
• 125 g of sugar
• 4 tablespoons of grated coconut
• 1 teaspoon ground cinnamon
• 1 pinch of salt
• Liquid caramel

Elaboration

1. Cut the bread into pieces first, then use your hands to break it up into the smallest pieces possible.
2. Place the bread in a saucepan . You can do this in a bowl, but saucepans have a deeper bottom and the bread soaks up much better. Add the rest of the ingredients and mix well. Use a wooden spoon to mix until the bread has absorbed all the liquids.
3. Put it in a hand blender to remove any larger pieces of bread.
4. In a saucepan, make a caramel with 3 tablespoons of sugar, letting it cook over medium-high heat until it has a golden color (without mixing it or moving it with a spoon or spatula, or it will crystallize). We must be careful because the caramel becomes bitter if it burns, so we must be very careful.
5. Place the caramel in the bottom of our Le Creuset terrine . I love using this because it has a lid and that stops the pudding from browning too much on top.
6. Preheat the oven to 180 degrees. Place a pan (the largest you have, or the same baking tray) filled with water in the bottom of the oven, and place the mould for baking the pudding in a bain-marie in it. Bake for about 50 minutes, until a toothpick inserted into the centre of the pudding comes out clean. Allow to cool completely in the mould before placing it in the fridge for a couple of hours.
7. Unmold and if you want to put the icing on the cake, serve with a little ice cream or whipped cream.

Le Creuset ceramic terrine and Efficient Bra high saucepan