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Coconut Pumpkin Bread Pudding with Coconut Creme Anglaise

Author: Samantha

Ingredients

Bread Pudding

  • 6-8 Brioche rolls roughly torn apart
  • 3 Eggs
  • 1 can Coconut milk
  • 1 1/2 cups Whole milk
  • 1 can Pumpkin
  • 1/2 cup sugar
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/4 tsp ground ginger
  • 1 tsp Vanilla Extract

Coconut Creme Anglaise

  • 1 can Coconut milk
  • 1/2 cup Heavy cream
  • 1/2 cup Sugar
  • 4 Egg yolks
  • 1 vanilla bean split open and seeds removed

Instructions

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.