Coconut Bread Pudding

Print Recipe

COCONUT BREAD PUDDING

Canoe Crop: Niu – Coconut 3 ways
Course: Dessert

Equipment

  • Large Mixing Bowl
  • Whisk
  • Saucepan

Ingredients

Bread Pudding

  • 8 Eggs
  • 2 Cups Sugar
  • 4 Cups Coconut Milk
  • 1 tsp. Cinnamon
  • 1/4 Cup Toasted Coconut
  • 2 tsp. Vanilla
  • 1 Large Loaf Of Hawaiian Sweet Bread (Cut Into Small Pieces)

Coconut Cream Sauce

  • 1 Cup Coconut Milk
  • 3/4 Cup Sugar
  • 1 Tbs. Butter
  • 1 tsp. Vanilla
  • 1/4 Cup Corn Startch And 1 Cup Water (To Make Slurry)

Instructions

  • In a large mixing bowl, whisk together egg mixture. Add bread and soak for 10-15 minutes.
  • Scoop into greased muffin tins and bake in a water bath at 350 degrees for 35-40 minutes.
  • In a saucepan, add coconut milk, sugar, butter, vanilla, and heat until boiling. Slowly add cornstarch slurry, and stir until thickened.
  • Serve bread pudding warm with the coconut sauce.
  • Top with orange segments for garnish (optional).