coconut cream bread pudding by rr
(2 ratings)
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This one's for you Karla, no picture, just all coconut all the time my Malibu Rum girl. Will put a picture on when I make it. Enjoy
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(2 ratings)
yield
6 or more
prep time
20 Min
cook time
1 Hr 15 Min
Ingredients For coconut cream bread pudding by rr
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butter for dish
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116 to 20 inch loaf, french bread cut into 1 inch cubes
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4large egg yolks
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2whole eggs
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213 1/2 oz. cans unsweetened coconut milk
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113 1/2 oz. can cream of coconut
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1/4 tspsalt
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1/4 cmalibu rum
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1/4 tspnutmeg
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pinch of mace
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1 1/2 csweetened flaked coconut, plus a little more for garnish
How To Make coconut cream bread pudding by rr
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1Butter a 9x13 dish. Arrange bread cubes evenly in the dish. In a large bowl whisk the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour all over the bread cubes, pressing the bread gently to soak up the custard, pour rum and do the same. Let stand for 1 hour covered in the refrigerator.
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2Preheat oven 325. Sprinkle the top of the pudding with remaining 1/2 cup of coconut. Cover the baking dish with foil, poking a few holes in top to release steam. Put the baking dish into a roasting pan and pour hot water into the pan halfway up the sides. Bake until pudding is firm to touch about 1 hour 15 minutes. Remove foil and bake 15 minutes more if needed, mine usually does. Remove from water bath and cool completely. When cooled cover and refrigerate.
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3If wanted: Chocolate Sauce: 1 cup semi sweet chocolate chips and 1/2 cup heavy cream, microwave and whisk until smooth. serve warmed over cold pudding.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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