Coconut Creole Bread Pudding with Bourbon Sauce
From peetabear 14 years ago
- - to make
- Serves 6
this recipe is easy to make but has a couple of different steps... the recipe is from my clippings box and is from Gourmet | December 1997 magazine
Ingredients
- • 3/4 pound baguette shopping list
- • 1 cup canned crushed pineapple shopping list
- • 1 cup pecans shopping list
- • 3 large eggs shopping list
- • 3/4 cup sugar shopping list
- • 1 cup milk shopping list
- • 1 1/2 cups heavy cream shopping list
- • 1 teaspoon vanilla shopping list
- • 2 tablespoons unsalted butter shopping list
- • 1 cup sweetened flaked coconut shopping list
- For sauce shopping list
- • 2 tablespoons cornstarch shopping list
- • 1/3 cup bourbon shopping list
- • 1 cup heavy cream shopping list
- • 1 cup milk shopping list
- • 1/4 cup sugar shopping list
How to make it
- Make pudding:
- Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
- Butter a 1 1/2-quart shallow baking dish.
- Drain pineapple well. Chop pecans and toast golden. In a bowl toss together bread, pineapple, and half of pecans and transfer to baking dish. In bowl whisk together eggs, sugar, milk, cream, and vanilla and pour slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Sprinkle remaining pecans over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven 20 minutes. Remove pudding from oven and drop walnut-size mounds of coconut decoratively on top. Bake pudding until coconut is golden brown, about 20 minutes more.
- In a small bowl stir together cornstarch and bourbon. In a small heavy saucepan bring cream, milk, sugar, and a pinch salt to a boil, stirring until sugar is dissolved. Whisk cornstarch mixture and whisk into cream mixture. Boil sauce gently, whisking, 1 minute, or until thickened. Keep sauce warm, covered.
- Serve pudding warm or at room temperature with sauce.
The Rating
Reviewed by 6 people-
OMG! Saving.....
justjakesmom
in Everett loved it
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Absolutely wonderful! Saved and ^5.
mystic_river1
in Bradenton loved it
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Decadent! Thanks Peeta for a wonderful recipe!
valinkenmore
in Malott loved it
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