Rhubarb Plum Bread Pudding with Coconut Milk

Rhubarb Plum Bread Pudding with Coconut Oil

Servings: 8–10
Preparation Time: 2 hours

Ingredients:

• 10–15 slices of dry bread, broken into small pieces (can be gluten-free bread)
• 2 eggs (large), beaten
• 1 large stalk of rhubarb, diced
• 1/4 cup dried plums (or raisins)
• 2/3 cup coconut milk*
• 1/4 cup raw honey
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• coconut oil for greasing pan

Directions:

In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon, and vanilla. Gently mix together with your hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.

Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.

Pour into a greased 9 x 9-inch baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 degrees F for about 40 minutes. The pudding mixture should be set when cooking is complete.