Pondicherry Bread Pudding or Pondicherry’s Baguettes in Coconut Milk Basundi is a delicious Indo French Dessert popular in the Pondicherry that may not feature in other places. In fact, it was by luck I came across this dish. The inspiration for this cuisine struck me when Priya Suresh did this theme with Indo French Cuisine. So I should ask her if this dessert meets the standard!
While Pondicherry is famous for the cakes and nonveg dishes, it was a pleasant surprise to read about this interesting dessert. This bread pudding has a twist and the influence of French cuisine on the Indian cuisine created during the French rule of the place.
Usage of coconut is quite common in Pondicherry cuisine and it has found its way in this delicious dessert. I read about this dessert from the reviews that were done on Taj's Pondicherry cuisine festival. On further research, I came across a couple of articles on Urbaneye, OutlookIndia and finally a recipe too, that had the recipe for making from scratch both the baguettes and the basundi. Though I had planned on baking the baguettes, in the end resorted to readymade baguettes and even had a shortcut basundi done with coconut milk and condensed milk.
Since I have never tasted this, I don't know how it should taste, however from what I have read, I made sure I followed it. Finally, when we tasted the dessert, I knew it was really superb. While making everything yourself is really good, making a quick dessert like this is worth all the trouble on a weekend!
We are starting the final week of Feb BM#85, with an interesting theme on Adapted Cuisines across the globe. I wanted to focus on different cuisines that are not so well known, like the Indo Chinese. So for the day 1, I have this Indo French Dessert, we enjoyed it and I know everyone will when they make it. The dessert is made even simpler with my quick adaptation done further!
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Step by Step Pictures for Toasting the Baguettes
Making the Coconut Milk Basundi
Assembling the Bread Pudding
Bread Pudding ~ Pondicherry’s Baguettes in Coconut Milk Basundi
Making the Coconut Milk Basundi
Refer how to make thick coconut milk from this post. Reserve the first extract and you can use the second milk for gravies.
In a bowl, add the condensed milk, thick coconut milk, combine everything well and refrigerate until serving.
Making the Sugar Syrup
Dissolve the sugar in water over a high flame, remove impurities if any.
Then simmer and continue making the syrup till it becomes 1 thread consistency.
Switch off and keep it ready. This can be done just before assembling.
Or if you are doing it ahead, just cook the syrup and warm it while serving. Also, make sure you don't cook it for long that you will end up with sugar crystallization.
Toasting the Bread
When you are ready to serve the dessert, slice the bread into 1/2 inch slices, heat a nonstick pan with ghee and toast it crisp on both sides.
Assembling the Dessert
When the bread is toasted crisp, dunk the slices into the warm sugar syrup.
Make sure the baguette is soaked well in sugar syrup.
Pour the chilled coconut Basundi into serving bowls.
Then remove the bread using a spoon and drop into the chilled basundi bowls.
Garnish with chopped mixed nuts.
Serve right away as the bread soaks very fast.
Bread Pudding ~ Pondicherry’s Baguettes in Coconut Milk Basundi
Ingredients
For the Bread
- 2 Baguette small breads
- 2 tbsp Ghee
For Coconut Milk Basundi
- 1/2 cup Condensed Milk
- 2 cups Coconut Milk thick first extract
- A Pinch Cardamom Powder
- Handful Mixed Nuts finely chopped
For Sugar Syrup
- 1/2 cup Sugar
- 1/4 cup Water
Instructions
Making the Coconut Milk Basundi
- Refer this post on how to extract milk from coconut. Reserve the first extract and you can use the second milk for gravies.
- In a bowl, add the condensed milk, thick coconut milk, combine everything well and refrigerate until serving.
Making the Sugar Syrup
- Dissolve the sugar in water over a high flame, remove impurities if any.
- Then simmer and continue making the syrup till it becomes 1 thread consistency.
- Switch off and keep it ready. This can be done just before assembling.
- Or if you are doing it ahead, just cook the syrup and warm it while serving. Also, make sure you don't cook it for long that you will end up with sugar crystallization.
Toasting the Bread
- When you are ready to serve the dessert, slice the bread into 1/2 inch slices, heat a nonstick pan with ghee and toast it crisp on both sides.
Assembling the Dessert
- When the bread is toasted crisp, dunk the slices into the warm sugar syrup.
- Make sure the baguette is soaked well in sugar syrup.
- Pour the chilled coconut Basundi into serving bowls.
- Then remove the bread using a spoon and drop into the chilled basundi bowls.
- Garnish with chopped mixed nuts.
- Serve right away as the bread soaks very fast.
Priya Suresh says
Valli, fabulous pick.. And thank u for picking my native's cuisine, am so happy to see this bread pudding. And this pudding is many's favourite at home.
vaishalisabnani says
Very interesting fusion ! The pudding sounds fantastic and must have been delicious . Anyone who likes shahi tukra world love this well made version .
Ritu Tangri says
Beautiful pics Valli and this pudding looks absolutely yum.
Jayashree says
This is such a great way to use up leftover baguette, Valli. The pudding sounds delicious. Reminds me a little of shahi tukda.
sushma says
Sounds interesting, pudding looks soo yummy
Sandhiya says
Interesting recipe Valli and it sounds so delicious.I'm in for any deserts with coconut/coconut milk, will give it a try on sometime soon.
mayurisjikoni says
Simply tempting...I think all the BM members don't want me to stick to my no sugar resolution 😉
usha says
Reading the recipe reminded me of double ka meetha though there are a few differences. Good one and am sure it tasted wonderful
Pavani says
That is an amazing Indian style French Toast Valli. I'm sure it must have tasted delicious with the coconut milk and condensed milk custard. Yumm!!!
Jayanthi says
Wonderful combo, i'm sure the bread soaked in coconut milk and basundhi must be divine to taste. I'm drooling already!
sapana says
It is more or less like shahi tukra but made with baguette. Looks very rich and delicious.
Harini says
OMG! this is such a tempting dessert. I would love to dig in .
Sandhya Ramakrishnan says
This is such an interesting recipe Valli and so quick to assemble as well. Love the coconut milk flavor in the recipe. Definitely a treat for coconut and bread lovers.
Padmajha PJ says
Such tempting bowls of pudding Srivalli and I was surprised to see how quickly it can be assembled! The milk basundi sounds yum!
Priya Srinivasan says
oh that is so sinful valli!!! i want to make this immediately! That coconut milk basundi sounds totally yumm!!! Perfect for parties
Mireille Roc (@ChefMireille) says
with coconut milk, this is definitely my kind of bread pudding