Coconut Bread Pudding Recipe

How to make it

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• 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.
• Add
• 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.