COCONUT BREAD PUDDING
Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding. It's rich and luxurious, but quite easy to assemble. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few minutes to achieve a crackly-brown top.
Provided by Dana Bowen
Categories breads, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- 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 8 1/2-by-12-inch baking dish, arrange challah slices so they overlap in two columns. Pour custard evenly over top, and press down lightly with a spatula. Place dish in a large, deep pan, like a roasting 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.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 25 grams, Sodium 272 milligrams, Sugar 31 grams, TransFat 0 grams
COCONUT BREAD PUDDING
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h40m
Number Of Ingredients 10
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 BREAD PUDDING
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Provided by Yoda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g
EGGNOG BREAD PUDDING WITH COQUITO SAUCE
This is inspired by the traditional Puerto Rican eggnog drink. My husband loves eggnog and bread pudding so I thought I would combine his favorites with a Puerto Rican flair.
Provided by Childofchaos
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
- Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
- Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 49.2 g, Cholesterol 143.3 mg, Fat 18.6 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 10.7 g, Sodium 190.7 mg, Sugar 36.2 g
COCONUT LOAF
Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 215mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PALEO BLUEBERRY BREAD PUDDING
As a true Italian, we love warm desserts. My paleo blueberry bread pudding brings back so many great memories with my Nana. We loved bread pudding by using day-old bread, but this family-inspired recipe makes me feel good and I love sharing paleo dessert recipes with you.
Provided by Cindy Anschutz Barbieri
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush enough coconut oil into a 9x5-inch loaf pan to completely coat the inside.
- Whisk eggs together in a large bowl; add coconut milk, coconut sugar, and vanilla extract and whisk until smooth. Mix coconut flour, blueberries, orange zest, sea salt, cinnamon, baking soda, and baking powder into egg mixture and whisk until batter is just mixed; pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in pan before removing and cutting into cubes.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 6.7 g, Cholesterol 93 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 174.7 mg, Sugar 5.4 g
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
DELICIOUS COCONUT BREAD PUDDING
I saw this recipe on the Paula Deen show. It looked really yummy. It's basically easy to make but time consuming. My family loved it. They have already requested for me to make it again.jb
Provided by janice brady
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 596.4, Fat 54.9, SaturatedFat 46.3, Cholesterol 196.4, Sodium 255.5, Carbohydrate 24.4, Fiber 2.8, Sugar 17.5, Protein 9
COCONUT BREAD PUDDING
I didn't try it but I guess it's delicious. I don't remember where I took it. For the servings and time to make, I had to guess cause it was not written on my page.
Provided by Boomette
Categories Dessert
Time 1h57m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F
- Soak bread in warm milk.
- Beat eggs yolks and 1 egg white.
- Gradually add evaporated milk, almond extract and sugar.
- Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
- Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
- For meringue :.
- Beat egg whites until fluffy, gradually adding sugar and almond extract.
- Continue beating until stiff.
- Pour over pudding.
- Sprinkle with coconut.
- Bake at 325 F for 5-7 minutes until slightly brown.
EASY CHOCOLATE BREAD PUDDING
This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.
Provided by Ingrid F
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
- Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
- Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
- Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
- Serve pudding warm, drizzled with warm chocolate sauce.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g
EASY BREAD PUDDING
Make and share this Easy Bread Pudding recipe from Food.com.
Provided by Cloverleaf
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 9x9 inch baking dish.
- Combine remaining ingredients.
- Pour over bread cubes.
- Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
Nutrition Facts : Calories 272.1, Fat 5.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 263.9, Carbohydrate 50, Fiber 1, Sugar 34.7, Protein 6.8
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