New Orleans style bread pudding with coconut prali

Lynnda Cloutier


To stale the bread, leave bread cubes on a baking sheet overnight or pop in a 200° oven for an hour.Source: Unknown

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six eggs
3 cups whole milk
one can coconut milk, 13.5 ounces
1 cup sugar
1/2 cup dried currants
1 tablespoon vanilla extract
one loaf french bread, cut into 1 inch cubes, staled, 1 pound
2 teaspoons unsalted butter
3 tablespoon sugar
2 teaspoons ground cinnamon
one stick unsalted butter, 8 tablespoons
1 cup packed brown sugar
1/2 cup heavy cream
2 tablespoons spiced rum or apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoons table salt
1/2 cup chopped pecans, toasted
1/2 cup sweetened shredded coconut, toasted
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice

Directions Step-By-Step

for the bread pudding, whisk together eggs, a whole milk, coconut milk, 1 cup sugar, currants and 1 tablespoon vanilla in a large bowl.
Stir in bread until combined. Let mixture sit at room temperature, 30 to 45 minutes.
Preheat oven to 350°. Coat a 9 x 13" baking dish with 2 teaspoons butter. Transfer bread mixture to baking dish.
Mix 3 tablespoon sugar and 2 teaspoons cinnamon for the topping; sprinkle over bread pudding. Bake pudding until center is set, about one hour. Remove pudding to a cooling rack; rest 20 to 30 minutes before serving.
For the sauce, melt one stick butter with Brown sugar in a pan over medium heat until melted and smooth, whisking constantly, about two minutes.
Whisk in cream, run, 1/2 teaspoons cinnamon and salt. Bring to a simmer. Cook sauce until it thickens and is reduced to 1 1/2 cups about five minutes.
Stir in pecans, coconut, 1 teaspoon vanilla, and lemon juice. Serve sauce warm over bread pudding.

About this Recipe

Course/Dish: Puddings