Coconut Milk Bread Pudding with Orange-Ginger Syrup
For the Bread Pudding:
- 2 cans full-fat coconut milk
- 1-2 whole green cardamom pods, or 1 teaspoon ground cardamom
- 1 cinnamon stick
- 2 eggs, beaten
- Butter for the baking dish
- 2 brioche loaves, torn
For the Cashew topping:
- 1 cup whole cashews, chopped
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
For the Orange-Ginger Syrup:
- 1/4 cup sugar
- 1/4 cup water
- 5cm-thick peels of fresh ginger
- 2,5cm peel orange rind
In a small pot set over medium heat, combine coconut milk, cardamom and cinnamon. Once the liquid reaches a simmer, turn off the heat and let steep 15-20 minutes. Once cooled remove the cardamom pods and cinnamon stick and whisk in the eggs.
Butter a baking dish and fill with the bread. Pour the milk mixture over the bread and refrigerate at least 2 hours, or overnight.
Stir together the chopped cashews, brown sugar and cinnamon. Sprinkle over the bread pudding just before baking.
Preheat oven to 180°C. Remove bread pudding from refrigerator and allow to come to room temperature while oven heats. Bake 30-45 minutes until custard is set and top is browned.
In a small pot set over medium heat, whisk together sugar and water until the sugar has completely dissolved. Bring to a boil then turn off the heat. Add ginger and orange peel. Let steep until cool. Once cooled, drizzle over warm bread pudding.