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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paula Deen's Coconut Cream Bread Pudding Recipe

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This recipe for Paula Deen's Coconut Cream Bread Pudding is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Butter, for dish
1 (16 to 20-inch) loaf French bread, cut into 1-inch cubes
4 egg yolks
2 whole eggs
2 (13 1/2-ounce) cans unsweetened coconut milk
1 (13 1/2-ounce) can cream of coconut
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch mace
1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish

Directions:
Directions:
Lightly butter a 7 x 11 baking dish. Arrange half of the bread cubes evenly in the dish. Sprinkle ½ c of the coconut flakes over bread cubes. Repeat layers. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. 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 F.

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. Serve warm with chocolate sauce (chocolate syrup is great!) and toasted coconut. Refrigerate any leftovers.

 

 

 

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