| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons melted butter
- 3 eggs
- 1 cup sugar
- 1 (14-ounce) can coconut milk (not low-fat)
- 3 cups whole milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- Pinch salt
- 1 baguette, cut into 1-inch chunks (about 7 cups)
- 6 dried figs, soaked in hot water for at least 15 minutes, thinly sliced*
- Handful roasted unsalted cashew nuts, whole or chopped
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated.
- In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.
- Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.
- Remove the pudding from the oven and serve with ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 467 |
| Total Fat | 22 g |
| Saturated Fat | 15 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 11 g |
| Cholesterol | 84 mg |
| Sodium | 321 mg |
Reviews
Changed out the baguette for a brioche loaf, added a full teaspoon of each of the spices, only two cups of lactose free half and half because I thought less liquid would eliminate the cook time issue that other reviewers mentioned. Had no figs or nuts but did have dried cherries and added those. Cook time was still longer, about 45 minutes but OMG, this will be my new go to comfort food dessert.
I used toasted pecans and added a crumble. You should always toast your nuts, so I’m surprised a professional chef did not add this to the recipe. I also substituted the baguette with stale brioche. After these changes it came out better than the first time I followed the original recipe.
Taking the advice of other reviewers, I doubled the spices and I’m sooo happy I did! I also added a layer of sweetened flaked coconut to the bottom of the pan before gently layering the soaked bread (using a slotted spoon). I used all of the custard, gently pouring it over the bread. I used slivered almonds instead of cashews (personal preference). And, I omitted the figs as I’m not a fan of fruit in my bread pudding. This one is a keeper!!
Very good, Arrti. I made this for a man in India and he was pleased with it. Thank you, Arrti
This was super easy and yummy. I followed everyone else’s suggestion and doubled the seasoning and added only 3/4 of the custard liquid. Everyone loved it.
Super easy Recipe. I added a little coconut extract to bring out the coconut flavor and used peaches in place of figs.
Fluffy & wonderful. I didn’t add the figs, but it was great without them. I think it needs some more coconut flavor as I couldn’t taste it at all – perhaps some flaked frozen coconut? I swapped the cashews for almonds. Yum!
Not the true Huggy Buggy recipe. Ground ginger should be fresh grated ginger. Figs should be soaked in whiskey ( well, in this case only if whiskey is okay with you) and a bit of the soaking liquid for the figs added to the milk mixture (assuming that was whiskey). At least this one was close to the original. I’m glad to see that the adjustments went over well with those reviewers that used them. I like the passion of the original.
Amazing! Followed the directions exactly and it came out phenomenally. Served with vanilla ice cream and my mom loved it. What better approval can there be?
The best bread pudding ever!!!Thank you Aarti!