Friday, August 5, 2011

Coconut Caramel Bread Pudding

Anyone in the mood for a super yummy breakfast? To tell the real truth, we ate this for dinner one night and then for breakfast leftovers the next morning. The key to this melt-in-your-mouth yumminess is using stale bread. So you can either use stale bread, make it go stale by cubing it and placing it on a baking sheet overnight or popping it in a 200 degree oven for an hour. Either method works. This recipe does require the bread to sit in the milk for 45 minutes, but does not require the sitting to happen overnight. So plan a little longer for this to be ready to eat.  

For the bread pudding:

6 eggs
3 cups whole milk
1 13.5oz coconut milk
1 cup sugar
1 Tablespoon vanilla
1 loaf of French bread, cut into 1-inch cubes, must be stale
2 teaspoons butter
3 Tablespoons sugar
2 teaspoons cinnamon

Whisk together the eggs, whole milk, coconut milk, sugar and vanilla in a large bowl. Stir in the bread until combined. Let sit at room temperature for 45 minutes.
Preheat the oven to 350 degrees. Coat a 9x13 pan with the 2 teaspoons of butter. Transfer the bread mixture to the prepared baking dish. Combine the sugar and cinnamon. Sprinkle over the bread mixture. Bake until the center is set, about 1 hour. Remove from the oven and cool for 20 to 30 minutes before serving.


For the sauce:

1 stick (8 Tablespoons) butter
1 cup brown sugar
1/2 cup heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon lemon juice

Melt the butter and brown sugar in a saucepan until melted and smooth, whisking constantly for about 2 minutes.  Whisk in the cream, cinnamon and salt. Bring to a simmer and cook until the sauce thickens and is reduced to about 1 1/2 cups, about 5 minutes. Remove from heat. Stir in the vanilla and lemon juice. Serve the sauce warm over the bread pudding.

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