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Coconut Cream Bread Pudding Recipe by Paula Deen

1 ratings
Moderate Level
130 MIN 30 Prep + 100 Cook
Servings
$ /Serving
1 ratings
Print
Moderate Level
130 MIN 30 Prep + 100 Cook
6 Servings
$ /Serving

Coconut Cream Bread Pudding Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
130 MIN 30 Prep + 100 Cook
6 Servings
$ /Serving
Coconut Cream Bread Pudding

Ingredients

  • 1 (16 to 20 inch) loaf French bread, cut into 1-inch cubes
  • butter, for dish
  • 4 egg yolks
  • 2 whole eggs
  • 2 (13 1/2 oz) cans unsweetened coconut milk
  • 1 (13 1/2 oz) can cream of coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish
  • 1 pinch mace
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Preparation

Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.

 

Preheat the oven to 325º.

 

Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

 

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

 

Chocolate Velvet Sauce:

 

Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

 

Notes:

The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.

Reviews

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1 Review

Carrie
Carrie 4/19/2015
4/19/2015
Great dessert! E

Great dessert! Easy to make and great flavor! I didn't have mace so I added a pinch of cinnamon. Turned out great. I made the chocolate velvet sauce, caramel sauce and coconut syrup so my guests could pick a flavor. I also offered fresh berries and peaches to go with it. Definitely recommend and will make often!



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