Mom Taburas Coconut Bread Pudding Wwhite Chocolate Sauce Recipes

MOM TABURA'S COCONUT BREAD PUDDING W/WHITE CHOCOLATE SAUCE

Steps:

• Place coconut milk, heavy cream, eggs, cinnamon in a mixing bowl and mix well.
• (custard mixture) Pull bread into small pieces, then place into a baking pan or individual baking molds. Pour Custard mixture into bread and soak bread well, leaving NO dry areas.
• Then place pan or individual molds into a shallow water bath and place in Oven on Bake for 30-35 minutes at 325 degrees.
• Check doneness by sticking a toothpick into pudding, should not stick to toothpick. Do NOT over cook.
• Place heavy cream (and liquor) in a mixing bowl over a double boiler.
• Slowly heating cream up add the white chocolate and stir to melt.
• Once chocolate is completely melted stir in cold butter then remove from heat.
• Place sauce over bread pudding and finish with powder sugar. I like to drizzle some Lehua Honey to finish.

BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries, vanilla chips and pecans. Repeat layers. Drizzle with butter. , In a large bowl, whisk the eggs, milk, 3/4 cup sugar, vanilla, cinnamon and allspice until blended; pour over bread mixture. Let stand for 15-30 minutes. , Sprinkle with remaining sugar. Bake, uncovered, at 375° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 15 minutes if top browns too quickly., In a small saucepan, bring cream and butter to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes; whisk until smooth. Serve with warm bread pudding.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

MOM TABURA'S COCONUT BREAD PUDDING W/WHITE CHOCOLATE SAUCE

Steps:

• Place coconut milk, heavy cream, eggs, cinnamon in a mixing bowl and mix well.
• (Custard Mixture) Pull bread into small pieces, then place into a baking pan or individual baking molds. Pour Custard mixture into bread and soak bread well, leaving NO dry areas.
• Then place pan or individual molds into a shallow water bath and place in Oven on Bake for 30-35 minutes at 325 degrees.
• Check doneness by sticking a toothpick into pudding, should nt stick to toothpick. Do NOT over cook.
• Place heavy cream (and liquor) in a mixing bowl over a double boiler.
• Slowly heating cream up add the white chocolate and stir to melt.
• Once chocolate is completely melted stir in cold butter then remove from heat.
• Place sauce over bread pudding and finish with powder sugar. I like to drizzle some Lehua Honey to finish.

BOBBY FLAY'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE

Steps:

• To make the ganache, put the chocolate in a small heatproof bowl. Bring the cream to a simmer in a small saucepan, and pour it over the chocolate. Let sit for 30 seconds; then whisk until smooth. Keep warm.
• To make the bread pudding, preheat the oven to 325°F.
• Line a large baking sheet with parchment paper, add the diced bread, drizzle with the butter, and toss to coat. Bake, tossing the cubes several times, until light golden brown, about 12 minutes. Let cool slightly.
• Combine the cream, coconut milk, sugar, and vanilla bean and seeds in a medium saucepan, and bring to a simmer over high heat. Whisk until the sugar has dissolved. Remove from the heat, add the chopped chocolate, and whisk until melted. Strain into a clean bowl.
• Whisk the eggs and yolks together in a medium bowl, and slowly whisk in the warm chocolate mixture.
• Scatter half of the bread cubes over the bottom of a 9×13-inch baking dish. Pour half of the chocolate custard on top, then half of the ganache. Sprinkle with 1/2 cup of the coconut. Press down on the bread to allow the liquid to soak in. Scatter the remaining bread cubes over the top, add the remaining custard and ganache, and again press down to submerge the bread. Top with the remaining 1/2 cup coconut, cover, and let sit for at least 30 minutes to allow the bread to soak up the custard mixture.
• Place the baking dish in a larger roasting pan and fill the 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 of the pudding are slightly puffy and the center is slightly set but still jiggles a bit, about 40 minutes. Remove the baking dish from the water bath, place it on a wire rack, and let it sit for at least 20 minutes before serving.
• To serve, spoon some of the Coconut Anglaise into a bowl, drizzle with some of the Passion Fruit Sauce, and top with a large scoop of the bread pudding.
• Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.
• Meanwhile, prepare an ice bath in a large bowl.
• Whisk the egg yolks and sugar together in a medium bowl until pale. Slowly whisk in the warm milk mixture until combined. Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes. Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.
• Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.
• Pour the passion fruit juice into a small saucepan. Add the sugar, orange juice, and rum, and cook over high heat until the sugar has melted and the sauce has thickened, 5 to 7 minutes. Transfer to a bowl and chill in the refrigerator.