New Orleans Style Bread Pudding drizzled with a delicious Coconut Praline Sauce. This dessert combines two of New Orleans most beloved desserts-bread pudding and pralines. Bread pudding was traditionally made to use up stale bread, but if you don’t have a stale baguette hanging around, you can cut the bread and toast it in the oven. The bread needs to be dry so that it can soak up the custard. Bread pudding is my husband’s absolute favorite dessert ever, so when I told him that I was going to make a New Orleans style bread pudding he couldn’t wait to try it. This, like all bread pudding recipes, starts with soaking stale bread in a milk and egg mixture. After the bread has been thoroughly saturated it is sprinkled with sugar and placed in the oven. The incredible smell that emanates from the oven is almost too much to handle! I found myself continuously looking through the oven window hoping that it would be done soon. After drizzling with the coconut praline sauce I added a scoop of vanilla ice cream. The result? Amazing! 🙂 Don’t forget to check back this Friday for my first cookbook giveaway!
New Orleans-Style Bread Pudding with Coconut Praline Sauce
For the Bread Pudding:
- 6 eggs
- 3 cups whole milk
- 1 13.5-oz can coconut milk
- 1 cup sugar
- 1/2 cup dried currants
- 1 tablespoon vanilla extract
- 1 1-lb loaf French bread, cut into 1-inch cubes, staled
- 2 teaspoons butter
- 3 tablespoons sugar
- 2 teaspoons cinnamon
For the Caramel Sauce:
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 2 tablespoons spice rum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans, toasted
- 1/2 cup sweetened shredded coconut, toasted
- 1 teaspoon vanilla
- 1/2 teaspoon fresh lemon juice
- In a large bowl, whisk together the eggs, milk, coconut milk, sugar, currants, and vanilla. Stir in bread cubes until combined and gently press down, submerging the layers in the liquid. Let it sit at room temperature for 45 minutes,
- pressing down occasionally to make sure the top layers of bread are soaked through.
- Preheat oven to 350 degrees. Grease a 9×13-inch baking dish with 2 teaspoons of butter. Transfer the bread mixture to the prepared baking dish.
- In a small bowl, combine the sugar and cinnamon and sprinkle it over the bread pudding. Bake it until the center is set, about 1 hour. Let it cool on a wire rack 20-30 minutes before serving.
- While the bread pudding is cooling, melt butter and brown sugar in a saucepan over medium heat until melted and smooth, whisking constantly, about 2 minutes.
- Whisk in the cream, rum, cinnamon, and salt. Bring it to a simmer and cook until it thickens and is reduced to about 1 1/2 cups, about 5 minutes. Remove from heat.
- Stir in the pecans, coconut, vanilla, and lemon juice. Serve sauce warm over bread pudding
Source: Cuisine at Home, February 2011