New Orleans Coconut Praline Bread Pudding
This New Orleans Coconut Praline Bread Pudding is a rich baked custard dessert made with French bread, coconut milk, cinnamon, and currants, then topped with a warm praline sauce of pecans and toasted coconut.
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Ingredients
For the Bread Pudding
- 6 eggs
- 3 c whole milk
- 1 13.5-oz can coconut milk
- 1 c sugar
- 1/2 c dried currants
- 1 tbsp vanilla extract
- 1 1-lb loaf French bread cut into 1-inch cubes and staled
- 2 tsp butter
- 3 tbsp sugar
- 2 tsp cinnamon
For the Caramel Sauce
- 1/2 c butter
- 1 c packed brown sugar
- 1/2 c heavy cream
- 2 tbsp spiced rum
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 c chopped pecans toasted
- 1/2 c sweetened shredded coconut toasted
- 1 tsp vanilla
- 1/2 tsp fresh lemon juice
Instructions
Prepare the Bread Pudding
Make the custard mixture.
- In a large mixing bowl, whisk together the eggs, whole milk, coconut milk, sugar, dried currants, and vanilla extract until well combined.
Add the bread.
- Stir in the bread cubes until evenly coated. Gently press the bread down to submerge the top layers in the liquid.
Soak the mixture.
- Allow the bread mixture to stand at room temperature for 45 minutes, pressing down occasionally to ensure the bread absorbs the custard evenly.
Preheat the oven and prepare the dish.
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with the butter.
Transfer to the baking dish.
- Spoon the soaked bread mixture into the prepared baking dish.
Add the cinnamon sugar topping.
- In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture evenly over the top of the bread pudding.
Bake the bread pudding.
- Bake for approximately 1 hour, or until the center is set.
Cool slightly.
- Remove the bread pudding from the oven and allow it to cool on a wire rack for 20 to 30 minutes before serving.
Prepare the Caramel Praline Sauce
Melt the butter and sugar.
- In a saucepan over medium heat, melt the butter and brown sugar together, whisking constantly, until smooth, about 2 minutes.
Add the cream and seasonings.
- Whisk in the heavy cream, spiced rum, cinnamon, and salt. Bring the mixture to a simmer.
Cook the sauce.
- Continue cooking until the sauce thickens and reduces to about 1 1/2 cups, approximately 5 minutes.
Finish the sauce.
- Remove the saucepan from the heat. Stir in the toasted pecans, toasted coconut, vanilla, and fresh lemon juice.
Serve.
- Serve the sauce warm over the bread pudding.
Notes
To make this New Orleans Coconut Praline Bread Pudding gluten free, replace the French bread with a sturdy gluten-free bread that can absorb custard without falling apart too quickly. Also confirm that the vanilla extract, spiced rum, shredded coconut, and any packaged ingredients are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements.