We hosted a party last week and since then we’ve been eating up a fair amount of leftovers. One of the foods that were left from the party were a number of mini naan breads. As the packets had been opened, they weren’t going to keep for long so I was puzzling how to use them up. A bread pudding had crossed my mind, after all it’s an obvious way to use up old bread, but I wasn’t sure how it would work with the naan bread. A friend of mine, The Boy and Me, gave me the idea to combine the naans with coconut milk to create a bread pudding with a difference: coconut and naan bread pudding.
I had enough naan bread to cover the bottom of a 16x22cm (6×8 inch) pyrex rectangular dish twice over, so I based quantities around this amount of bread.
- Naan bread (see above)
- 150ml milk
- 200g coconut milk
- 2 eggs
- 50g soft brown sugar
- 50g currants
- 25g mixed peel
- freshly grated nutmeg
Cover the bottom of the dish with a layer of torn up naan bread. Sprinkle the mixed peel and half the currants over it. Then cover with the other layer of bread and the other half of the currants. Beat the egg, then mix the milk, coconut milk and egg together. Stir in the sugar. Pour this over the bread and then grate some nutmeg over the top.
Bake for 30-40 minutes in a 180 degrees centigrade oven (gas mark 4, 350 degrees fahrenheit).
The coconut and naan bread pudding worked really well and it has all been scoffed up now. The blend of the spices in the naan bread with the coconut milk worked well, creating a somewhat more exotic version of the humble bread pudding. You don’t need to add butter either as there is a reasonable amount of oil in the naan breads.