Hawaiian Coconut Bread Pudding Recipe
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Ingredients: |
Ingredients: 1 1/2 c. coconut milk (can)
1 1/2 c. milk
1 c. heavy cream
1 T. vanilla extract
8 large eggs
1 c. sugar
4 T. Malibu coconut rum (optional)
1 lb. sweet bread roll, crust sliced, white cut into 1/2" cubes
2 c. shredded coconut, finely chopped into smaller pieces or 1 bag of shredded coconut
1 stick butter, room temperature
Extra coconut and macadamia nuts for topping and presentation (see below).
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Directions: |
Directions:Heat milk, cream and vanilla in a pot until just boiling. In separate bowl, whisk eggs and sugar together until sugar is dissolved, and then carefully temper in the hot dairy. Add rum and mix well. (optional)
Slice the crust off loaf of sweet bread in large pieces and cut remaining white bread into 1/2" cubes. Mix room temperature butter with shredded coconut and spread it on inside of bread crust pieces and white bread pieces also. Lay all crust pieces crust side down in a 13"x9"x2" baking dish. This will form the crust layer at the bottom of your bread pudding. Add bread-cubes mixture and toss to coat. Transfer bread cubes to baking pan and lie them on top of crust layer.
Pour mixture over bread in baking pan and smooth top with a spatula. Let mixture stand for 25 minutes to allow bread to absorb the custard.
Bake at 325º or until center is set and bread pudding is golden brown on top, about 55 minutes. Let stand for 30 minutes to cool slightly.
For coconut topping and macadamia nuts, toss and roll them in finely chopped and lightly toast in oven. |
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