Coconut Milk Bread Pudding with Orange-Ginger Syrup

Bread pudding

• 2 (10-ounce) cans full-fat coconut milk
• 1-2 whole green cardamom pods, or 1 teaspoon ground cardamom
• 1 cinnamon stick
• 2 eggs, beaten
• Butter for the baking dish
• 2 brioche loaves, torn

Cashew topping

• 1 cup whole cashews, chopped
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

Orange-ginger syrup

• 1/4 cup sugar
• 1/4 cup water
• 2-inch-thick peels of fresh ginger
• 1-inch peel orange rind

In a small pot set over medium heat, combine coconut milk, cardamom and cinnamon. Once the liquid reaches a simmer, turn off the heat and let steep 15-20 minutes. Once cooled remove the cardamom pods and cinnamon stick and whisk in the eggs.

Butter a 2 1/2 qt. baking dish and fill with the bread. Pour the milk mixture over the bread and refrigerate at least 2 hours, or overnight.

Stir together the chopped cashews, brown sugar and cinnamon. Sprinkle over the bread pudding just before baking.

Preheat oven to 350 F. Remove bread pudding from refrigerator and allow to come to room temperature while oven heats. Bake 30-45 minutes until custard is set and top is browned.

In a small pot set over medium heat, whisk together sugar and water until the sugar has completely dissolved. Bring to a boil then turn off the heat. Add ginger and orange peel. Let steep until cool. Once cooled, drizzle over warm bread pudding.