Bread pudding is the smartest dessert in traditional baking: it transforms day-old bread into something completely new and delicious. This version with coconut milk and cardamom gives it an exotic and aromatic twist that takes it away from the budget and towards sophistication.
Mediterranean
Whole wheat bread pudding with coconut milk and cardamom
Day-old bread pudding with coconut milk, cardamom and vanilla. Comforting, zero-waste dessert, vegan and aromatic.
- Spain
- Dessert
- Light
- easy
15 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 7 g
- Fiber 3 g
- Carbohydrates 36 g
- Fat 12 g
- Sodium 180 mg
Story behind the dish
Preparation
Whole wheat bread pudding with coconut milk and cardamom is a preparation from Spain with easy difficulty. Reserve about 55 minutes in total (15 for mise en place and preparation, 40 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of whole wheat bread from the previous day, sliced.
- Have ready: 400 ml of coconut milk.
- Have ready: 200 ml of almond milk.
- Have ready: 3 eggs.
- Have ready: 80 g of coconut sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Place the bread slices in a 25x20 cm mold.
Place the bread slices in a 25x20 cm mold. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Beat the eggs with the coconut sugar
Beat the eggs with the coconut sugar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the milk
Add the milk, cardamom and vanilla; mix well. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour mixture over bread; press to soak
Pour mixture over bread; press to soak. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Let rest 20 min
Let rest 20 min. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Sprinkle the raisins on top
Sprinkle the raisins on top. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Bake at 175°C in a water bath for 35-40 minutes until set.
Bake at 175°C in a water bath for 35-40 minutes until set. Preheat the oven well in advance so that the temperature is stable from the first minute. Watch the exact point indicated; An extra minute can alter the result.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Serve warm or cold with a touch of cinnamon
Serve warm or cold with a touch of cinnamon. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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