Coconut Bread PuddingFrom midgelet 8 years ago
How to make it
- In bowl of an electric mixer fitted with a whisk attachment, combine eggs and 1 1/8 cups sugar.
- Mix until smooth. In a small pan, bring cream to a boil.
- With mixer running at medium-low speed, slowly add hot cream.
- coconut milk and rum, and mix again just until smooth.
- Allow mixture to rest at room temperature for one hour.
- Heat oven to 350 degrees.
- Fill a kettle with water and place over high heat to bring to a boil.
- In an 81/2-by-12-inch baking dish, arrange challah slices so they overlap in two columns.
- Pour custard evenly over top, andpress down lightly with a spatula.
- Place dish in a large, deep pan, like aroasting pan.
- Carefully pour in boiling water so that it comes about halfway
- up the sides of baking dish.
- Bake until custard is set but not too firm, 30 to 35 minutes.
- Sprinkle liberally with sugar, and caramelize it with a kitchen torch or
- by placing it under a broiler for 2 to 3 minutes.
- Serve, scooping out individual portions.
The Cookmidgelet Eastern, USA
The Rating5 people
fantastic recipe thanks high5momo_55grandma in Mountianview loved it
wow, I agree on this one!chichimonkeyface in Albany loved it
Oh most definitely comfort food - never had bread pudding made with coconut milk...what a great idea. This sounds so very tasty - thanks, midge!krumkake in Chicago Suburbs loved it
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