Coconut Cream Bread Pudding

Name: Coconut Cream Bread Pudding
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Butter, for dish; 383 grams cream of coconut; 4 egg yolks; 119 milliliters heavy cream; 1 pinch Pinch mace; 0 teaspoons freshly grated nutmeg; 0 teaspoons salt; 170 grams cup semisweet chocolate chips; 128 grams sweetened flaked coconut, plus 1/2 cup, toasted for garnish; 128 grams sweetened flaked coconut, plus 1/2 cup, toasted for garnish; 765 grams unsweetened coconut milk; 2 whole eggs

The recipe Coconut Cream Bread Pudding can be made in approximately 3 hours and 55 minutes. For $1.91 per serving, you get a dessert that serves 6. Watching your figure? This gluten free recipe has 995 calories, 10g of protein, and 74g of fat per serving. This recipe from Foodnetwork requires butter, mace, egg yolks, and salt. Strawberry And Vanilla Cream Bread Pudding with Toasted Coconut, Coconut Bread Pudding Cupcakes with Raw Macadamia Cream Frosting (dairy-free), and Thai Coconut Bread Pudding with Vanilla Cardamom Cream (Low Carb and Gluten Free) are very similar to this recipe.

Instructions

Lightly butter the bottom of a 9-inch square 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 cup of the coconut flakes.

Ingredients you will need

Cream Of Coconut

Coconut Flakes

Coconut Milk

Bread Cubes

Egg

Butter

Nutmeg

Egg Yolk

Ground Mace

Salt

Equipment you will use

Baking Pan

Whisk

Bowl

Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard.

Ingredients you will need

Bread Cubes

Custard

Let the mixture stand for 1 hour, covered, in the refrigerator.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Sprinkle 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.

Ingredients you will need

Coconut Flakes

Equipment you will use

Baking Pan

Aluminum Foil

Put the baking dish into a roasting pan on the oven rack.

Equipment you will use

Baking Pan

Oven

Pour hot water into the roasting pan to come halfway up the sides of the baking dish.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake until the pudding is firm to the touch, about 1 hour and 15 minutes.

Equipment you will use

Oven

Remove the foil and bake for 15 minutes more.

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Broiler

Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Ingredients you will need

Coconut

Sauce

Make the chocolate sauce right before serving the pudding.

Ingredients you will need

Hot Fudge Sauce

Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips.

Ingredients you will need

Chocolate Chips

Cream

Equipment you will use

Sauce Pan

Bowl

Whisk until smooth.

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

6servings

Butter, for dish 383grams

cream of coconut 4

egg yolks 119milliliters

heavy cream 1pinch

Pinch mace 0teaspoons

freshly grated nutmeg 0teaspoons

salt 170grams

cup semisweet chocolate chips 128grams

sweetened flaked coconut, plus 1/2 cup, toasted for garnish 128grams

sweetened flaked coconut, plus 1/2 cup, toasted for garnish 765grams

unsweetened coconut milk 2

whole eggs

Recommended wine: Madeira, Pedro Ximenez

Madeiran and Pedro Ximénez are great choices for Bread Pudding. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! You could try Barefoot Bubbly Pink Moscato. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!