Ingredients:

  • 6 cups (300g) stale whole-grain bread, cut into 1-inch cubes
  • 2 cups (480ml) light coconut milk
  • 1 cup (240ml) unsweetened almond milk
  • 3 large eggs
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 cup (40g) unsweetened shredded coconut
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 1/4 cup (60ml) coconut cream
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla bean paste
  • 0.5g salt

Instructions:

  1. Preheat the oven to 180°C (350°F) and lightly grease a 9x13 inch baking dish with coconut oil.
  2. Place the 6 cups (300g) of bread cubes into a large mixing bowl; if the bread is too fresh, toast the cubes in the oven for 5 minutes before proceeding.
  3. In a separate bowl, whisk together 2 cups (480ml) light coconut milk, 1 cup (240ml) unsweetened almond milk, 3 large eggs, 1/3 cup (80ml) maple syrup, 1 tsp (5ml) vanilla extract, 1/2 tsp (2g) ground cinnamon, and 1/4 tsp (1.5g) sea salt until smooth and pale.
  4. Pour the custard over the bread cubes and gently fold in 1/2 cup (40g) unsweetened shredded coconut with a spatula.
  5. Let the mixture sit for 15 minutes to allow the bread to fully saturate.
  6. Pour the mixture into the prepared baking dish, pressing down slightly for an even layer, and bake for 35 minutes until the center is set (160°F/71°C) and the top is a chestnut brown gold.
  7. While the pudding cools slightly, whisk 1/4 cup (60ml) coconut cream, 2 tbsp (30ml) maple syrup, 1/2 tsp (2.5ml) vanilla bean paste, and 0.5g salt in a small bowl until glossy.
  8. Drizzle the glaze over the warm pudding before serving.