Coconut Bread Pudding W Raisins And Guava Recipes

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COCONUT BREAD PUDDING



Coconut Bread Pudding image

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

2 tablespoons butter
⅓ cup confectioners' sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons coconut extract
1 ½ cups flaked coconut, divided
½ cup fresh coconut
1 (1 pound) loaf French bread, cut into 1 inch cubes

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

COCONUT BREAD PUDDING W/ RAISINS AND GUAVA



coconut bread pudding w/ raisins and guava image

MANY PEOPLE AND FAMILY MEMBERS HAVE TOLD ME THAT MY BREAD PUDDING IS AWSOME ,I ALSO MAKE IT FOR THE HOLIDAYS , EVERYONE IS TOTALLY SATISFY WITH MY COCONUT BREAD PUDDING.

Provided by rosa rivera

Categories     Puddings

Time 3h

Number Of Ingredients 14

2 pkg day old bread/loafs
COCONUT BREAD PUDDING /WITH RAISINS AND GUAVA
6 large eggs
1 tsp salt
1 c sugar
1/2 c margarine
1/2 tsp vanilla extract
1 tsp cinnamon, ground
1 tsp lemon rind
1 c raisins
16 oz guava paste
2 can(s) evaporated milk
2 can(s) large coconut milk
1 can(s) condensed milk

Steps:

  • 1. CUT BREAD INTO CUBES ,PUT INTO A LARGE BOWL SET ASIDE ,THEN IN ANOTHER BOWL ALSO LARGE ADD EGGS SUGAR AND BEAT UNTIL WELL BLEND ,THEN ADD the lemon rind, CINNAMON,VANILLA AND SALT,MELT BUTTER OR MARGARINE ADD TO BOWL. ADD , THE COCONUT MILK ,EVAPORATED AND CONDENCE MILK ,ALSO ADD RAISINS.ADD THE MILK MIXTURE TO THE BREAD CUBES, LET STAND FOR AN HOUR OR TWO ,OR UNTIL EVERTHING IS MOISTEND ,MIX TOGETHER WITH A BIG SPOON AND COVER FOR AN HOUR MORE, GREASE A LARGE PAN ,LIKE A LASAGNA PAN OR ANY OTHER ,BUTTER THE PAN VERY WELL ,POUR THE MIXTURE IN THE PAN ,NOW SLICE THE GUAVA AND ARANGE ALL AROUND THE PAN EVENLY.PUT IN A 350 DEGREES FOR AN HOUR OR UNTIL GOLDEN BROWN , MAKE SURE THE BREAD PUDDING IS GOLDEN AND CRUSTY, INSERT A KNIFE IN MIDDLE, SERVES AROUND 8 PEOPLE.
  • 2. optional, serve with whip cream and cherries or strawberries.

COCONUT BREAD PUDDING



Coconut Bread Pudding image

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

6 large eggs
1 1/8 cups sugar, more for topping dish
2 cups heavy cream
1 13 1/2-ounce can coconut milk
2 tablespoons dark rum
10 slices challah or brioche, 1/3.-inch thick

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

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