Coconut Cream Or Dream Bread Pudding Recipes

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

COCONUT-CREAM BREAD PUDDING

Steps:

• Preheat oven to 350°.
• Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tablespoons melted butter. Stir in bread cubes. Let stand 5 minutes.
• Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.
• Bake at 350° for 35 minutes or until set.
• Stir together flaked coconut, pecans, and 3 tablespoons melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
• Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
• Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tablespoons melted butter.
• Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.

COCONUT CREAM BREAD PUDDING

Steps:

• Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.
• Preheat the oven to 325º.
• Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.
• Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.
• Chocolate Velvet Sauce:
• Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.
• Notes:
• The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.

THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE

Steps:

• For the Ganache:
• In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
• For the Bread Pudding:
• Preheat oven to 325 degrees F.
• Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
• Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
• In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
• Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
• Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
• Preheat the oven to 325 degrees F.
• Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
• Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
• For the Passion Fruit Sauce:
• Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
• For the anglaise:
• Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
• Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

CHOCOLATE BREAD PUDDING WITH COCONUT

Steps:

• In a large saucepan, heat butter and milk until butter is melted; stir in cocoa. Remove from the heat and set aside. Toss bread and 3/4 cup coconut; place in a greased 1-1/2-qt. shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over the bread. Sprinkle with the remaining coconut. Place baking dish in a 13x9-in. pan in oven; add 1 in. of water to pan. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold; if desired, garnish with whipped cream and grated chocolate.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
• Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
• Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.

COCONUT CREAM PUDDING

Steps:

• In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

COCONUT CREAM BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• 1) Preheat oven to 350 degrees F. Beat cream cheese at low speed with an electric mixer until creamy and smoothed. Add 1 cup sugar and eggs, and beat at medium speed for 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter, stir in bread cubes. Let stand 5 minutes.
• 2) Coat 13 x 9" baking dish with cooking spray. Pour bread mixture into dish. Bake at 350°F for 35 minutes or until set.
• 3) Stir together flaked coconut, pecans and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
• 4) Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium sized heavy saucepan over low heat, stirring constantly 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter. Cut bread pudding into 8 to 10 servings with caramelized sauce.

DELICIOUS COCONUT BREAD PUDDING

Steps:

• Lightly butter the bottom of a 9" flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs,coconut milk, cream of coconut, salt, nutmeg and mace.
• Stir in one cup of flaked coconut.
• Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator.
• Preheat oven to 325.
• Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes.
• Again, cover the baking dish with foil, poking a few holes in the top to release the steam.
• Put the baking dish into a roasting pan on the oven rack, pour hot water to come up halfway up the sides of the baking dish.
• Bake until pudding is firm to the touch, approximately one hour and 15 minutes.
• Remove the foil and bake of 15 minutes more.
• Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes.
• Let pudding cool completely. Cover tightly with plastic wrap and refrigerate.
• Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.

COCONUT CREAM DREAM DESSERT

Steps:

• Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
• Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.