Posted by: marthabernie | May 12, 2015

CARAMEL BREAD PUDDING with Coconut & Banana

This is a recipe from the King Arthur Flour catalog.  All the ingredients are available through their website store.


10 to 12 slices (about half a loaf) white sandwich bread, cubed

1/2 cup caramel from a block or wrapped caramel pieces (like Kraft caramels in a bag)

2 medium bananas, sliced

8 large egg yolks

1 cup sugar

1-1/4 cups milk

1-1/4 cups heavy cream

1/2 cup coconut milk powder

1/2 cup coconut flakes (I think shredded or flaked coconut would work just as well)

Preheat oven to 350 degrees F.  Place the bread cubes on a baking sheet and toast for about 10 minutes until outside crispy, inside still soft.  Transfer to a large bowl and toss with caramel pieces.  Grease eight 5 to 6 oz ramekins and place them on a baking sheet.  Line the bottoms of the ramekins with the banana slices.  Beat egg yolks and sugar together until creamy.  Heat the milk and cream to simmering, then add the coconut milk powder, stirring until dissolved.   Add the milk mixture to the egg yolks/sugar, stirring until combined.

Pour the milk/egg mixture into the bowl with the bread cubes.  Allow the bread to absorb the custard for 15 minutes.  Transfer to the ramekins, it will be the consistency of a clumpy batter.  Sprinkle coconut flakes on top of each of the puddings.  Bake 30 minutes until the coconut is golden.  Let the puddings rest for 10 minutes, then serve warm topped with whipped cream, if desired.


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