Recipe Archives->Breads Pudding->Coconut 01

Coconut Bread Pudding
Yield: 8 servings.

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

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 81/2-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.

Printable version: coconut01.txt.