Throwdowns Chocolate Coconut Bread Pudding With Passion Fruit Sauce Recipes

COCONUT BREAD PUDDING WITH RUM CREAM SAUCE

Steps:

• Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn't day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
• Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.
• Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
• Make the sauce while the pudding is baking. Combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn't boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.)
• Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.

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.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.