NEW ORLEANS STYLE BREAD PUDDING WITH COCONUT PRALI

New Orleans style bread pudding with coconut prali image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 20

- six eggs
- 3 cups whole milk
- one can coconut milk, 13.5 ounces
- 1 cup sugar
- 1/2 cup dried currants
- 1 tablespoon vanilla extract
- one loaf french bread, cut into 1 inch cubes, staled, 1 pound
- 2 teaspoons unsalted butter
- 3 tablespoon sugar
- 2 teaspoons ground cinnamon
- one stick unsalted butter, 8 tablespoons
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 2 tablespoons spiced rum or apple cider
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons table salt
- 1/2 cup chopped pecans, toasted
- 1/2 cup sweetened shredded coconut, toasted
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice

Steps:

for the bread pudding, whisk together eggs, a whole milk, coconut milk, 1 cup sugar, currants and 1 tablespoon vanilla in a large bowl.
Stir in bread until combined. Let mixture sit at room temperature, 30 to 45 minutes. Preheat oven to 350°. Coat a 9 x 13" baking dish with 2 teaspoons butter. Transfer bread mixture to baking dish.
Mix 3 tablespoon sugar and 2 teaspoons cinnamon for the topping; sprinkle over bread pudding. Bake pudding until center is set, about one hour. Remove pudding to a cooling rack; rest 20 to 30 minutes before serving.
For the sauce, melt one stick butter with Brown sugar in a pan over medium heat until melted and smooth, whisking constantly, about two minutes. Whisk in cream, run, 1/2 teaspoons cinnamon and salt. Bring to a simmer. Cook sauce until it thickens and is reduced to 1 1/2 cups about five minutes. Stir in pecans, coconut, 1 teaspoon vanilla, and lemon juice. Serve sauce warm over bread pudding.