New Orleans-Style Bread Pudding with Coconut Praline Sauce

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

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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

Directions:

  1. 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,
  2. pressing down occasionally to make sure the top layers of bread are soaked through.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the pecans, coconut, vanilla, and lemon juice. Serve sauce warm over bread pudding

Source: Cuisine at Home, February 2011

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23 Responses to New Orleans-Style Bread Pudding with Coconut Praline Sauce

  1. Oh my goodness! Now that’s a way to celebrate Fat Tuesday, for sure! :-p And I mean that in all delicious ways! Jason and I won a trip to Mardi Gras several years back and it was one of the best times of our lives together. The atmosphere and the food were incredible!! 🙂

  2. jenna laughs says:

    OH my goodness! This is so decadent! I love bread pudding, I just made a croissant bread pudding for Valentine’s Day and it was heavenly. I like how you added coconut!

  3. briarrose says:

    Wow…..I could not resist this sauce. It look so good.

  4. Sweet Artichoke says:

    Hi Sweet peas!
    This bread pudding looks divine and so nutty! A real sweet treat!

    Best,
    Sweet Artichoke 😉

  5. Nina says:

    wow, christina….this is pretty awesome! looks sinfully delicious!! Wish I had a piece right now! Gorgeous photos!

  6. Jeannie says:

    I agreed with the rest…the pudding looks so good..bet the sauce taste out of this world!

  7. Oh my goodness that looks so decadent and amazing! Wow!!!

  8. crustabakes says:

    oh my, this looks so rich and divine! It makes me wanna dig right into it!

  9. I can almost taste it through the photo. 🙂

  10. It’s Mardi Gras time! 🙂

  11. Honey says:

    you just make the most fabulous recipes… this looks amazing. i bet it tasted like a coconut cinnabon? 🙂

  12. gingerbreadbagels says:

    Wow that looks soooo good! I love how you soaked the bread in coconut milk, what a great idea. And the coconut praline sauce looks incredible! 🙂

  13. muppy says:

    This looks soooooooo good. And that sauce, what amazing flavours…..

  14. Wow this looks amazing! Have never tried making bread pudding, but definitely need to make this. Looking forward to your giveaway too!

  15. UrMomCooks says:

    I am swooning and speechless… I must make this immediately! Beautiful!!!

  16. kathleen says:

    Seriously! I’m soooo drooling over this!

  17. Oh my gosh, yum!!! Bread pudding is one of my mom’s favorite desserts, too! I actually got a new cookbook from the library today and was going to make banana chocolate pudding cake but couldn’t because I didn’t have enough half-and-half! : (
    It called for 6 cups!!!
    I’m tired anyway, track’s an energy-sucker… I’m dropping the ball man! Tonight? Instant banana pudding.
    Jess : )

  18. Lucie says:

    I just finished breakfast, but I wish I could go back an hour, bake this, and have it instead. Sounds terrific!

  19. Sara says:

    Yum! I love bread pudding made with Challah. Nothing beats that soft, dreamy texture. I also love a scattering of rum raisins for good measure, but the praline sauce looks great, too.

  20. ingridbuck says:

    Wow, that’s looks very delicious. I love the coconut praline sauce which makes the bread very delightful.
    This recipe is also ideal for thanksgiving. I can’t wait to try this one.

  21. Pingback: Black Bottom Praline Brownie Bars | Sweet Pea's Kitchen

  22. Pingback: Rich Coffee Cake with Raspberry Filling | Sweet Pea's Kitchen

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