new orleans style bread pudding with coconut prali

(3 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

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

(3 ratings)

Ingredients For new orleans style bread pudding with coconut prali

  • 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

How To Make new orleans style bread pudding with coconut prali

  • 1
    for the bread pudding, whisk together eggs, a whole milk, coconut milk, 1 cup sugar, currants and 1 tablespoon vanilla in a large bowl.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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