coconut cream (or dream) bread pudding
(1 rating)
I found this recipe by accident right before Thanksgiving and decided to use my family as a test run. It ended up being the favorite dessert of the night, and my brother in law has said I can no longer come to the house if I don't bring it.LOL
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(1 rating)
yield
10 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For coconut cream (or dream) bread pudding
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1 1/2 hawaiian bread (cut in to squares)
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6 egg yolks
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3 whole eggs
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313 1/2 oz cans unsweetened coconut milk
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2can cream of coconut
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1/2 tspfreshly grated nutmeg
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pinch (and just a touch more) mace
How To Make coconut cream (or dream) bread pudding
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1Lightly butter the bottom of a 12-inch flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. Stir in 1 1/2 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard.
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2Preheat the oven to 350 degrees F.
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3Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely
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4Pineapple Simple Syrup 2c sugar 2c frozen pineapple juice (thawed) Cook until thickens
- 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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