new orleans style bread pudding with coconut prali
(3 ratings)
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
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six eggs
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3 cups whole milk
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one can coconut milk, 13.5 ounces
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1 cup sugar
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1/2 cup dried currants
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1 tablespoon vanilla extract
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one loaf french bread, cut into 1 inch cubes, staled, 1 pound
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2 teaspoons unsalted butter
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3 tablespoon sugar
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2 teaspoons ground cinnamon
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one stick unsalted butter, 8 tablespoons
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1 cup packed brown sugar
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1/2 cup heavy cream
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2 tablespoons spiced rum or apple cider
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1/2 teaspoon ground cinnamon
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1/4 teaspoons table salt
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1/2 cup chopped pecans, toasted
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1/2 cup sweetened shredded coconut, toasted
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1 teaspoon vanilla extract
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1/2 teaspoon fresh lemon juice
How To Make new orleans style bread pudding with coconut prali
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1for the bread pudding, whisk together eggs, a whole milk, coconut milk, 1 cup sugar, currants and 1 tablespoon vanilla in a large bowl.
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2Stir 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.
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3Mix 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.
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4For 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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