New Orleans-Style Bread Pudding with Coconut Praline Sauce

 For the Bread Pudding:

For the Caramel Sauce:


  1. In a large bowl, whisk together the eggs, milk, coconut milk, sugar, currants, and vanilla. Stir in bread cubes until combined and gently press down, submerging the layers in the liquid. Let it sit at room temperature for 45 minutes,
  2. pressing down occasionally to make sure the top layers of bread are soaked through.
  3. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with 2 teaspoons of butter. Transfer the bread mixture to the prepared baking dish.
  4. In a small bowl, combine the sugar and cinnamon and sprinkle it over the bread pudding. Bake it until the center is set, about 1 hour. Let it cool on a wire rack 20-30 minutes before serving.
  5. While the bread pudding is cooling, melt butter and brown sugar in a saucepan over medium heat until melted and smooth, whisking constantly, about 2 minutes.
  6. Whisk in the cream, rum, cinnamon, and salt. Bring it to a simmer and cook until it thickens and is reduced to about 1 1/2 cups, about 5 minutes. Remove from heat.
  7. Stir in the pecans, coconut, vanilla, and lemon juice. Serve sauce warm over bread pudding

Yields: 12 servings


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