Dinosaur BBQ Coconut Bread Pudding
Prep
20m
Cook
50m
Wait
10m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pudding
| 1 pound day-old Italian or French bread |
| 4 cups (1 quart) milk |
| 2 teaspoons vanilla |
| 2 cups sugar |
| 1/2 tsp ground cinnamon |
| 1/4 tsp ground nutmeg |
| 4 large eggs |
| 2 large egg yolks |
| 1/2 cup raisins |
| 1 cup flaked coconut |
| 1/4 cup butter, softened |
Sauce
| 1 cup heavy cream |
| 1 cup confectioners' sugar |
| 1/2 cup butter, cut into 8 pieces |
| 2 Tbs rum |
Dinosaur BBQ Coconut Bread Pudding Directions
- preheat oven to 325°
- Cut the crust off of the bread and into 1 inch cubes, about 8 cups of bread.
- If the bread isn't stale or a day old, then put in the oven for 5 to 10 minutes to reduce the moisture.
- In a large bowl, combinethe milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks, mixing well.
- Stir in the raisins, coconut, and the bread cubes.
- Soak for 30 minutes
- Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 x 13-inch pan.
- Pour in the bread and egg mixture.
- Melt the remaining 2 tablespoons of the softened butter and drizzle over the top.
- Put the pan in the oven and bake for 50 to 60 minutes, or until set in the middle and puffed and brown around the edges.
- To make the sauce, combine the cream, confectioners' sugar and butter in a saucepan.
- Over medium-high heat, bring the mixture to a boil. stirring constantly with a whisk
- Lower the heat and let simmer for 3 minutes.
- Stir in the rum.
- Keep warm
- Makes 1 3/4 cups of sauce.
- Remove the bread pudding from the oven and let it set for 10 minutes.
- Cut into squares and serve warm or at room temperature.
- Cover each serving with rum sauce.
Nutrition facts
Per Serving
| Kcal: | 479 kcal |
| Fibers (g): | 0.9g |
| Sodium (mg): | 252mg |
| Carbs: | 65g |
| Sugar (g): | 53.5g |
| Fat: | 22.3g |
| Saturated fat (g): | 13.4g |
| Cholesterol: | 148mg |
| Proteins: | 7.3g |
