"... discover a new universe of enticing Sephardic desserts in "The Book of
Jewish Food: An Odyssey from Samarkand to New York" by Claudia Roden ,
A sample recipe from the book is Apam, a bread pudding with coconut milk from
Calcutta. Roden notes that the Indian version of bread pudding exemplifies
the way coconut milk was used instead of cow's milk by the Jews so that
pudding could be eaten after meat."
4 cups water
7 ounces creamed coconut (available in Asian markets), cut into pieces
1/2 cup sugar
a few drops of vanilla extract
6 eggs, lightly beaten
3 Tbs. split or slivered almonds
3 Tbs. black seedless raisins
6 slices bread, crusts removed
Preheat oven to 350 degrees.
Boil the water in a medium-sized pot. Add the creamed coconut and simmer
until it dissolves.
Add the sugar, stir, and when it is dissolved, add the vanilla. Let it cool
a little, then beat in the eggs. Stir in the almonds and raisins. Grease a
wide baking dish with margarine. Put the bread in the dish and pour the
coconut mixture on top, making sure that the almonds and raisins are spread
evenly over the bread.
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