Toasted Coconut Tres Leches Bread Pudding
One of my favorite desserts is bread pudding. The variations are endless. How about a couple different ones this week? Let's go to the kitchen.
1 (12-ounce) bags KIng's Hawaiian Sweet Rolls, cubed
3 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup sweetened flaked coconut, toasted
Créme Anglaise (recipe to follow)
Preheat oven to 350℉. Spray 8-ounce ramekins with cooking spray.
Arrange half of cubed bread on a large rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool.
In a large bowl, whisk together milk, condensed milk, cream and extracts. Gently fold in all cubed bread and coconut. Divide mixture among prepared ramekins.
Baked until puffed and browned, 45 to 55 minutes. Let stand for 10 minutes before serving warm with a drizzle of Créme Anglaise.
1 cup heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise, seeds scraped and reserved
5 large egg yolks
1/2 cup sugar
1/8 teaspoon salt
In a medium saucepan, bring cream, milk, and vanilla bean to a simmer over medium heat, stirring frequently. Cook for 5 to 6 minutes. Remove from heat; set aside.
In a medium bowl, whisk together egg yolks and sugar until slightly pale yellow and sugar starts to dissolve. Discard vanilla bean. Slowly add cream mixture to yolk mixture, stirring constantly. Stir in salt.
Return cream mixture to saucepan, and cook over low heat until sauce thickens enough to coat the back of a wooden spoon. Remove from heat, and pour through a fine-mesh sieve, discarding solids. Pour into an airtight container, and refrigerate for at least 2 to 3 hours. Créme Anglaise can be made 2 to 3 days in advance.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!