HUGGY BUGGY BREAD PUDDING
INGREDIENTS
| 6 | tablespoons unsalted butter |
| 3 | large eggs |
| 1 | cup granulated sugar |
| 1 | (14-ounce) can coconut milk |
| 3 | cups whole milk |
| ¼ | teaspoon ground cinnamon |
| ¼ | teaspoon ground cardamom |
| ¼ | teaspoon ground ginger |
| Pinch of kosher salt | |
| 1 | baguette, cut into 1-inch chunks (about 7 cups) |
| 6 | dried figs, soaked in hot water (for at least 15 minutes), thinly sliced |
| Handful of roasted unsalted cashew nuts, whole or chopped | |
| Vanilla ice cream (for serving) | |
Make the Bread Pudding
STEP 1:
Preheat the oven to 350°F.
STEP 2:
Melt 3 tablespoons of butter, and pour into a 9-by-13-inch baking dish. Use pastry brush to coat dish well.
STEP 3:
In a large bowl, whisk together eggs and sugar. Then add coconut milk, whole milk, cinnamon, cardamom, ginger, salt, bread, and figs. Let soak for 15 minutes.
STEP 4:
Pour mixture into baking dish, and sprinkle with cashews.
STEP 5:
Dice remaining butter, and scatter on top of pudding.
STEP 6:
Bake until pudding pulls away from sides of dish (about 35 minutes). Let cool for 15 to 20 minutes.
STEP 7:
Serve with ice cream. 
