I use coconut cream here to make the custard, but if you can't find it, simply use good-old double cream and replace the milk with regular coconut milk which is more widely available. You can also certainly add raisins that have been soaked in rum or shredded coconut, it's up to you... All I need was a bowl and a spoon. Yum.
Coconut Bread Pudding
Recipe by Me
Serves 2-3
2 large eggs, beaten
4 tablespoons golden caster sugar
320 ml coconut cream
160 ml whole milk
2 tsp dark rum, optional
6 slices of brioche
icing sugar, to dust
Start by making the coconut custard. In a large bowl, whisk the eggs and sugar together until smooth and pale. Pour the coconut cream and milk into a saucepan and slowly bring to a simmer, then take off the heat and gradually whisk into the egg mixture. Return the mixture into the saucepan and whisk in the rum. Cook gently on a low heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon lightly; do not allow to boil. Remove from the heat and set aside.
Preheat the oven to 150 C. Cut the brioche into small slices and arrange in a 15 cm diameter round dish. Pour the custard evenly over the surface. Let it stand for 5 minutes to give the bread time to soak up all of those luscious custard.
Stand the dish in a roasting tin and pour enough hot water to come halfway up the side of the dish. Bake for about 35 minutes until just set. When the pudding is ready, lift it out of the water bath. Dust the surface generously with icing sugar. Serve warm.
My new friend, Victoria at Mission: Food is the host of the Bread Pudding Club, so if you happen to bake a bread pudding soon and want to share your recipe, don't forget to visit her delicious blog.
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