Coconut Bread Pudding Recipes

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 BREAD PUDDING

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.

COCONUT BREAD PUDDING

Steps:

• Cut french bread into 1 inch pieces.
• Coat slow cooker with cooking spray.
• Combine coconut milk, milk, evaporated milk, and bread pieces in slow cooker.
• In mixing bowl, beat eggs, sugar, vanilla, and salt.
• Add beateen egg mixture to bread mixture.
• Stir in coconut flakes and raisins.
• Cover and cook on high for 3 hours.
• Serve warm or chilled.

COCONUT BREAD PUDDING

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.