by Twinkle VanWinkle
This aromatic dessert is like a warm hug on a winter’s evening. All the benefits of freshly grated ginger and turmeric meld perfectly with this dish’s sweet creaminess.
Golden Milk Bread Pudding
Pudding
8 cups roughly cubed day-old whole grain bread
10 large eggs
1 cup butter, melted
1 tablespoon pure vanilla extract
2 teaspoons ground ginger
1 teaspoon ground clove
1 teaspoon ground cinnamon
Golden milk
2 tablespoons fresh ginger, minced
2 tablespoons fresh turmeric, minced
2 cups almond milk
2 cups full fat coconut milk
¼ cup maple syrup
Bourbon drizzle
1 cup sugar
¼ cup water
¼ cup bourbon
1 tablespoon lemon juice
2 tablespoons butter
½ teaspoon clove
½ teaspoon powdered ginger
½ cup full fat coconut milk
Place bread cubes in a greased 9-by-13-inch baking dish. Mix ingredients for golden milk in a saucepan and simmer on low for 30 minutes. Set aside and cool. In a large bowl, whisk the eggs, cooled golden milk, butter, vanilla and spices. Pour evenly over bread cubes.
Bake, uncovered, at 350 F for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Meanwhile, in a small saucepan, bring drizzle ingredients to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Gradually stir in coconut milk. Serve over warm bread pudding.
