New Orleans-Style Bread Pudding with Coconut Praline Sauce
For the Bread Pudding:
- 6 eggs
- 3 cups whole milk
- 1 13.5-oz can coconut milk
- 1 cup sugar
- 1/2 cup dried currants
- 1 tablespoon vanilla extract
- 1 1-lb loaf French bread, cut into 1-inch cubes, staled
- 2 teaspoons butter
- 3 tablespoons sugar
- 2 teaspoons cinnamon
For the Caramel Sauce:
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 2 tablespoons spice rum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans, toasted
- 1/2 cup sweetened shredded coconut, toasted
- 1 teaspoon vanilla
- 1/2 teaspoon fresh lemon juice
- 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,
- pressing down occasionally to make sure the top layers of bread are soaked through.
- 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.
- 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.
- 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.
- 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.
- Stir in the pecans, coconut, vanilla, and lemon juice. Serve sauce warm over bread pudding
Yields: 12 servings
- To stale the bread, leave bread cubes on a baking sheet overnight or place in a 200 degree oven for one hour.
- If you cannot find currents, you can substitute chopped cranberries or raisins.
Printed From: www.sweetpeaskitchen.com