Thursday, June 3, 2010

dessert

I opened a can of coconut milk to make sticky rice with mango when I realized my jasmine rice had gone bad. Ugh. Thank goodness for stale bread and a piece of chocolate, otherwise I could not have done much with my yummy ingredient. Above is Spiced Rum and Coconut Bread Pudding with Dark Chocolate. I made it up but man is it good! Its very easy, just follow the instructions below:

Preheat Oven to 350 degrees and grease glass baking dish(8"x8")
3 slices of bread torn into pieces(place in the greased dish)
break one square of Ghirardelli Dark Chocolate into tiny pieces and spread evenly over bread
in a separate bowl combine-
1 beaten egg
1 cup of milk(whole milk is extra yummy)
2 Tbsp coconut milk(I prefer Thai Kitchen Brand because its smooth and thick)
2 Tbsp Captain Morgan's Spiced Rum or equivalent
2 Tbsp applesauce
1 tsp vanilla extract
1/4 tsp salt
1/3 cup sugar(brown sugar for extra richness)
pour mixture over the bread and chocolate and pop in the oven for approx. 45 min.
To make a delicious topping for it combine 1 tsp of sugar with 4 heaping teaspoons of coconut milk and chill. This bread pudding is excellent warm out of the oven or chilled in the fridge! Spoon topping over the pudding before serving, enjoy!

2 comments:

  1. Man that looks good!!

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  2. I saved you some...you can have some when you get home!

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