Coconut Bread Pudding with Coconut Cream Sauce

With a few stale croissants on my hands the other day, I decided to make bread pudding. Now that the holidays are over, I find myself thinking about warmer weather and the foods that come with it, coconut in particular, and I whipped this up in minutes for our New Year's Eve dessert. The bread pudding is moist with just a hint of sweetness and with the warm coconut cream sauce spooned over the top, every bit was bursting with coconutty goodness!

Coconut Bread Pudding with Coconut Cream Sauce
Serves 6

4 croissants (day-old)
1 2/3 cups light coconut milk
1/4 cup butter (1/2 a stick), melted
1/3 cup sugar
1 teaspoon vanilla
4 eggs, lightly beaten
2/3 cup (packed) sweetened shredded coconut

1. Preheat oven to 350 degrees and grease a 2 qt baking dish.
2. In a large bowl combine the coconut milk, melted butter, sugar, vanilla, eggs, and coconut and whisk to combine.
3. Tear the croissants into pieces and add to the egg and milk mixture, stirring and pressing down with the back of a spoon until all the bread is covered with the mixture.
4. Spoon into greased baking dish and bake for 45 minutes or until lightly browned and it springs back when touched. Allow to cool slightly while you prepare the coconut cream sauce.

Coconut Cream Sauce
1 2/3 cups coconut milk
2 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons cream

1. In a small bowl combine cornstarch and cream and whisk until smooth.
2. In a small saucepan, stir together milk, sugar, and the cornstarch mixture.
3. Continue stirring occasionally and bring to a simmer, then allow to simmer 3 minutes or until mixture coats the back of the spoon and is smooth and thickened.
4. Pour right on top of warm bread pudding, or chill both bread pudding and coconut cream sauce and serve cold!

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