Bread Pudding ~ Pondicherry’s Baguettes in Coconut Milk Basundi
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.
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.
Notes
Refer how to make thick coconut milk from this post.
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