Toasted Coconut Bread Pudding

Bread and Butter pudding has a fan following in Pakistan. It’s on the menu at almost every restaurant, some doused in a caramel sauce, or some marbled with Nutella, but it is welcomed in any shape or form.

I love a classic bread and butter pudding, but a couple ingredients can change your whole experience and reinvent a childhood favorite, and that’s what this is. Rich and indulgent, yet so airy and light. The subtle crunch of toasted coconut covers the top with a creme brûlée-esqe crust, to reveal a custard soaked brioche so creamy you’ll enjoy every last bite. The brioche makes for a perfect bread to use with its buttery base, and the lightly sweetened custard is flawlessly balanced with the sweetened shredded coconut.

Here’s what you’ll need to make a medium sized dish, or 4 individual portions:

4 Brioche rolls, cubed (or 5 cups of cubed brioche)

3 eggs

1 1/2 cups whole milk

1/4 -1/2 cup sugar

1/4 tsp ground nutmeg

1/2 cup sweetened shredded coconut

1/4 cup heavy cream

nutmeg for garnish

Start off by cutting your brioche into cubes (if you can’t get a hold of brioche use croissants). It’s best to use stale or dried out bread for bread and butter puddings, but if you have fresh bread, this is a quick way to dry it out.

In a bowl whisk together the sugar and eggs. I always add 1/4 cup of sugar because the brioche is slightly sweet and I use shredded coconut that is also sweet, but if you like sweeter desserts you can add up to 1/2 cup. Pour in the milk and sprinkle in the nutmeg and whisk until combined.

Grease your ramekins or baking dish with butter and place the cubed brioche in. It should be heaping. Pour in the custard, making sure you evenly divide it if you’re mini using ramekins.

Let the custard absorb into the brioche, it takes about 5 minutes. Then lightly press the brioche down with a fork, and pour over the heavy cream, again, evenly dividing it between ramekins if you’re using them. Then sprinkle over the shredded coconut and a pinch of nutmeg. Bake at 390F or 200C for 15-20 minutes for mini ramekins and 20-25 minutes for a medium dish, or until the center is set and the coconut is all toasted and golden brown.

The pudding will rise while baking, and once it cools it will slightly collapse, but that means you baked it right. Happy Baking!

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