Coconut Orange Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a wonderful bread pudding that would be lovely for a tropical themed event/special occasion such as a poolside luau, summer wedding, beach party, or Easter brunch! NOTE: A soft, mildly sweet bread such as challah could be used. You can assemble through step 8 up to 1 day ahead; chill. Recipe is from Sunset magazine. Ingredients:
8 ounces hawaiian bread (or portuguese sweet bread, a loaf or dinner rolls) |
8 ounces neufchatel light cream cheese, at room temperature (or regular cream cheese) |
1 3/4 cups coconut syrup (or maple syrup) |
10 large eggs |
14 ounces coconut milk (1 can) |
2 teaspoons orange zest |
1 cup orange juice |
1/4 teaspoon ground nutmeg |
3/4 cup sweetened flaked coconut (or flaked dried coconut) |
1/3 cup chopped roasted salted macadamia nut |
Directions:
1. Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
2. In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
3. In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
4. Bake, uncovered, in a 350°F regular or 325 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
5. Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.
6. Time does not include minimum 2 hour chill time.
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