Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise
Coconut and Pumpkin Bread Pudding is flavored with warm cinnamon and allspice and a drizzled with a decadent coconut anglaise.
Prep Time15 minutes mins
1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: pumpkin bread pudding
Servings: 6 servings
Calories: 619kcal
Cost: $10
Bread Pudding
Roughly tear apart the brioche rolls and place them in a large baking dish.
In a large bowl, combine all the rest of the ingredients to the bread pudding and whisk together. Pour mixture over bread and allow to set for at least 15 minutes.
Cover dish with foil and bake in a 350 degree oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes.
Coconut Creme Anglaise
In a bowl, whisk together the egg yolks and sugar until very well incorporated.
In a small pot, heat the coconut milk, heavy cream and vanilla bean on low-moderate heat for about 5 minutes. Don't allow to boil.
Next, slowly (very slowly!) drizzle the hot cream mixture into the egg yolks while whisking at the same time. Do this very gradually and slowly so you don't risk cooking the eggs. Continue to whisk until everything is incorporated. Place the mixture back into the small pot and continue to cook on low until it gets thick. You want to see it coat the back of a wooden spoon, about 5-8 minutes.
Pour creme through a fine sieve and into another bowl. Place bowl into an ice bath to cool it down and stop its cooking.
To serve, drizzle anglaise over bread pudding.
Calories: 619kcal | Carbohydrates: 46g | Protein: 10g | Fat: 47g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 91mg | Potassium: 511mg | Fiber: 3g | Sugar: 41g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 3mg