Baked on the Bright Side

Pina Colada Bread Pudding with Coconut Creme Anglaise

August 9, 2011

This recipe for Pina Colada Bread Pudding with Coconut Creme Anglaise is really amazing and tasty, It is rich and delicious but not too sweet. I would be proud to serve this great dessert to serve to anyone- not just those who are gluten free. Time to Prepare: 1 hrs 0 mins

Bread Pudding
3 tablespoons of melted unsalted butter (and enough to butter the baking dish)
8 cups of Rudi’s Original Bread, cut into cubes (do not pack down)
1 15oz can of crush pineapple, drained well and juice reserved
3 eggs
3/4 cup sugar
1 14 oz can of coconut milk (not light, organic preferred)
2 teaspoons real vanilla extract
Toasted coconut (for garnish, optional)

Coconut Creme Anglaise
1 cup of coconut milk (not light) solids- reserve liquid for another use
2 teaspoons real vanilla extract
4 egg yolks
1/3 cup sugar
tiny pinch of salt

1. Preheat oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper and butter a 13×9 baking dish.
2. In a large bowl toss to combine 3 tablespoons of melted butter and cubes of Rudi’s Original Bread. Pour cubes onto prepared baking sheets and place into preheated oven for 5-10 minutes or until the cubes are lightly browned.
3. While cubes are browning whisk together eggs, sugar, coconut milk (if coconut milk is too firm place in the microwave for approximately 30 seconds to soften, then stir to remove most of the lumps), reserved pineapple juice and vanilla.
4. When the bread cubes are lightly browned remove from the oven and gently combine with drained pineapple in a large bowl. Pour cubes into buttered 13×9 baking dish.
5. Pour egg custard over bread cubes and press down until all bread have been coated with custard. Bake for 30-35 minutes until firm and slightly browned, do not overbake.
6. Serve warm or cold and garnish with Coconut Creme Anglaise and toasted coconut.
7. While your bread pudding is baking you can prepare your Coconut Creme Anglaise.
8. Combine coconut milk solids, vanilla and salt in a small saucepan and bring to a light simmer on low. Whisk together egg yolks and sugar in a separate bowl and add 1/2 cup or so of the hot liquid to the egg mixture whisking it quickly together (as to not cook the eggs). Drizzle warmed egg mixture into the coconut milk, whisking it all the time. Continue whisking for 5-8 minutes until the Creme Anglaise coats the back of a spoon. Remove from heat, pour through a mesh strainer to remove any egg bits or lumps then place in a new container and store in the refrigerator until you are ready to serve with the bread pudding.

Recipe by Jenetta Penner

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