The title is a mouthful, and so it’s this bread! Seriously, this pudding is on steroids..macadamia and coconut steroids though.
And yes, there’s not a drop of dairy so all of you (us) lacto-heads (is that a word?) can rejoice. This recipe is basically a mix between a challah bread pudding (sweet and moist) and bostock (coconut creme salty topping). Drool worthy my friends, drool worthy.
It’s best to serve it warm out of the oven topped with some fruit, but there’s no reason why you could not munch on it at room temperature…maybe with a scoop of ice cream too!
Get the full recipe after the jump
Orange Macadamia Challah Bread Pudding with Coconut Crème (dairy free)
For the print friendly recipe, click here
*Notes* If the challah bread is fresh, cube it, place it on a baking sheet and bake it for about 10 minutes to dry it (so that it keeps its shape for the pudding). If you don’t mind it being a bit more on the pudding-y side, then leave it as is.
– 4 cups cubed challah bread
– 1/2 cup macadamia nuts
– 1/2 cup coconut milk
– 1/2 almond milk
– 1/2 cup orange juice
– 1/4 cup brown sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the coconut creme:
– 4 tablespoons coconut oil at room temp (not melted)
– 1/4 cup honey
– 1/2 cup desiccated shredded coconut, unsweetened
– 1 egg
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon kosher salt
Start with the pudding:
1. Preheat the oven at 350F
2. Place the macadamia nuts, coconut milk, almond milk, orange, juice, sugar, and vanilla in a blender and blend until smooth (a few gritty pieces of macadamia is ok, it adds crunch). Place the mix in a bowl and add the eggs, cinnamon, and nutmeg and whisk until combined.
3. Dump the bread cubes into the macadamia mix, gently toss them to coat them evenly and let them sit in the mix for about 15 min.
While the bread is sitting, make the coconut creme topping:
– In a bowl place the coconut oil and honey and mix until light and fluffy (about 5 minutes)
– Add the coconut, flour, egg, baking powder, and salt and mix well just until combined. It should look like a paste (don’t overheat the bowl or the coconut oil will melt and the whole thing could split). Set aside
Dump the soaked bread cubes and remaining liquid in a large skillet or baking dish. Then using a spoon, place blobs of the coconut cream on top and gently spread it over top. I used my fingers to dab it in, don’t rub too hard or the bread will fall apart.
Stick the whole thing in the oven and bake for 25-30 minutes until top is golden brown and the bread has puffed a bit. Remove from the oven.
Serve immediately with fresh fruit, yogurt, or ice cream!