Instant Pot Silky Citrus Thai Coconut Bread Pudding: Grandma's Secret
This dessert is a luxurious, creamy bread pudding infused with the bright flavors of citrus and the rich, aromatic essence of Thai coconut, all made effortlessly in an Instant Pot. It's a comforting twist on a classic, with a silky texture that melts in your mouth, perfect for a special family treat.
Ingredients
Ingredients
- 6 cups day-old French bread cut into 1-inch cubes
- 1 cup full-fat coconut milk canned, shaken well
- 1/2 cup granulated sugar or coconut sugar
- 3 large eggs lightly beaten
- 1 tbsp fresh lime zest finely grated
- 1 tbsp fresh orange zest finely grated
- 1 tsp vanilla extract pure
- 1/4 tsp salt fine sea salt
- 1/2 cup unsweetened shredded coconut toasted for garnish
- 1/2 cup fresh mango diced, for serving (optional)
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warm.
Make-Ahead Tip: Prepare the bread and custard mixture up to a day in advance, cover, and refrigerate. Cook just before serving.
Substitutions: Use gluten-free bread for a gluten-free version. For a richer flavor, add 1/2 tsp of ground cardamom to the custard.
Serving Suggestion: Drizzle with a simple coconut caramel sauce or a dollop of coconut whipped cream for an extra decadent touch.
Make-Ahead Tip: Prepare the bread and custard mixture up to a day in advance, cover, and refrigerate. Cook just before serving.
Substitutions: Use gluten-free bread for a gluten-free version. For a richer flavor, add 1/2 tsp of ground cardamom to the custard.
Serving Suggestion: Drizzle with a simple coconut caramel sauce or a dollop of coconut whipped cream for an extra decadent touch.