Ingredients
1 stick butter melted
1 loaf day (minimum) old french bread
4 eggs, beaten
8 oz heavy whipping cream
1 can coconut milk
1 pkg coconut cream (not the same as coconut milk), prepare as per directions and allow to completely cool to room temperature before adding to the custard
1 cup crushed pineapples and juice
1 shot glass of rum makes this lose its virginity
1 cup coconut flakes
1 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Directions
Coat a 13 x 9 baking pan using the stick of butter.
Melt the remaining stick of butter in a sauce pan on low.
While butter is melting cut loaf of bread into 1 inch chunks. Transfer bread into a large mixing bowl, and pour melted butter over the bread and toss to coat.
In a food processor pulse 1/2 can of coconut milk and 3/4 cup coconut flakes until coconut flakes are finely chopped.
Prepare the coconut cream according to the package.
In a mixing bowl, lightly beat the eggs until just broken. Mix together the coconut puree, the rest of the can of coconut milk, and all of the remaining ingredients beginning with heavy cream through the pinch of salt.
Slowly pour the custard mixture over the bread. Using a spoon or your hands crush the bread as the custard is added. Make sure that every piece of bread is coated and crushed in the custard. If the bread is floating, then that is an indication that too much custard was added. You can use a ladle to remove any excess custard and discard. If the bread is too dry then add additional heavy cream to the bread until it is the right texture (mushy bread, not bread soup).
Pour the custard-bread mixture into the prepared pan. Cover with plastic wrap or foil and place in the refrigerator for at least 12 hours to allow the bread to fully absorb the custard.
When ready to bake: Preheat the oven to 375 degrees F.
Top the bread pudding with 1/4 cup coconut flakes just before baking.
Bake at 375 degrees and cook for 60 minutes or until top is golden brown and edges pull away from the pan. Cooking time will vary based upon your oven. Allow to cool about 10 minutes. Custard will completely set during cooling.
Melt the remaining stick of butter in a sauce pan on low.
While butter is melting cut loaf of bread into 1 inch chunks. Transfer bread into a large mixing bowl, and pour melted butter over the bread and toss to coat.
In a food processor pulse 1/2 can of coconut milk and 3/4 cup coconut flakes until coconut flakes are finely chopped.
Prepare the coconut cream according to the package.
In a mixing bowl, lightly beat the eggs until just broken. Mix together the coconut puree, the rest of the can of coconut milk, and all of the remaining ingredients beginning with heavy cream through the pinch of salt.
Slowly pour the custard mixture over the bread. Using a spoon or your hands crush the bread as the custard is added. Make sure that every piece of bread is coated and crushed in the custard. If the bread is floating, then that is an indication that too much custard was added. You can use a ladle to remove any excess custard and discard. If the bread is too dry then add additional heavy cream to the bread until it is the right texture (mushy bread, not bread soup).
Pour the custard-bread mixture into the prepared pan. Cover with plastic wrap or foil and place in the refrigerator for at least 12 hours to allow the bread to fully absorb the custard.
When ready to bake: Preheat the oven to 375 degrees F.
Top the bread pudding with 1/4 cup coconut flakes just before baking.
Bake at 375 degrees and cook for 60 minutes or until top is golden brown and edges pull away from the pan. Cooking time will vary based upon your oven. Allow to cool about 10 minutes. Custard will completely set during cooling.
Serve at room temperature and ENJOY!
NOW LET'S GET COOKING!
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