Delicious Coconut Bread Pudding Food

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
• Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
• Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.

DELICIOUS COCONUT BREAD PUDDING

Steps:

• Lightly butter the bottom of a 9" 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 one cup of flaked coconut.
• Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator.
• Preheat oven to 325.
• Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes.
• Again, 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 to come up halfway up the sides of the baking dish.
• Bake until pudding is firm to the touch, approximately one hour and 15 minutes.
• Remove the foil and bake of 15 minutes more.
• Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes.
• Let pudding cool completely. Cover tightly with plastic wrap and refrigerate.
• Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.

COCONUT CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F.
• Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
• Mix eggs, light cream, coconut milk, sugar and water until well combined.
• Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
• Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

COCONUT BREAD PUDDING

Steps:

• Cut french bread into 1 inch pieces.
• Coat slow cooker with cooking spray.
• Combine coconut milk, milk, evaporated milk, and bread pieces in slow cooker.
• In mixing bowl, beat eggs, sugar, vanilla, and salt.
• Add beateen egg mixture to bread mixture.
• Stir in coconut flakes and raisins.
• Cover and cook on high for 3 hours.
• Serve warm or chilled.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Line bottom of a 10" X 13" X 3" pan with half of the white bread.
• Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread.
• Top that with the remaining bread cubes and then the remaining apricots and coconut.
• Distribute evenly.
• In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot.
• Stir occasionally.
• Remove from heat.
• In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring.
• Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated.
• Ladle the mixture over the bread, making sure all the bread gets moist.
• Cover with foil and bake in a water bath for 1 hour.
• Remove foil and bake for another 5-10 minutes until golden.
• Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other.
• Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar.
• Finish with toasted coconut on the ice cream.

COCONUT BREAD PUDDING FROM THE RAINFOREST CAFE

Steps:

• Preheat oven to 350°F
• Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.
• Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
• Source: Rainforest Cafe.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 300°F
• Soak bread in warm milk.
• Beat eggs yolks and 1 egg white.
• Gradually add evaporated milk, almond extract and sugar.
• Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
• Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
• For meringue :.
• Beat egg whites until fluffy, gradually adding sugar and almond extract.
• Continue beating until stiff.
• Pour over pudding.
• Sprinkle with coconut.
• Bake at 325 F for 5-7 minutes until slightly brown.