COCONUT CREAM (OR DREAM) BREAD PUDDING

COCONUT CREAM (OR DREAM) BREAD PUDDING image

Provided by Anne Smith

Time 1h30m

Number Of Ingredients 7

1 1/2 hawaiian bread (cut in to squares)
6 egg yolks
3 whole eggs
3 13 1/2 oz cans unsweetened coconut milk
2 can cream of coconut
1/2 tsp freshly grated nutmeg
pinch (and just a touch more) mace

Steps:

1. Lightly butter the bottom of a 12-inch 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 1 1/2 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard.
2. Preheat the oven to 350 degrees F.
3. 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. Let the pudding cool completely
4. Pineapple Simple Syrup 2c sugar 2c frozen pineapple juice (thawed) Cook until thickens