Chocolate Coconut Bread Pudding

Mesa Grill Restaurant Recipe

1/3 cup heavy cream
1/3 cup coarsely chopped bittersweet chocolate

Bring heavy cream to a simmer in a small saucepan. Remove from the heat, add the chocolate, let sit for 1 minute then whisk until smooth. Set aside.

Bread Pudding:
1/2 loaf brioche or challah, cut into 2 inch cubes
2 tablespoons unsalted butter, melted
1 1/2 cups coconut milk
1/2 cup heavy cream
1/4 cup granulated sugar
4 large egg yolks
1 tablespoons dark rum
1 teaspoon coconut extract
1/4 cup fine shredded desiccated coconut

Preheat oven to 325 degrees. Place bread cubes on a baking sheet, toss with the butter and bake until lightly golden brown, 12 to 15 minutes, turning once.

Combine coconut milk and heavy cream in a small saucepan and bring to a simmer over high heat. Remove and let sit 1 minute. Whisk together sugar and eggs in a large bowl until pale. Whisk in the warm coconut-cream mixture, dark rum and coconut extract until combined. Add the bread cubes to the cream mixture and toss to coat completely. Let sit 5 minutes.

Transfer the mixture to an 8 inch baking dish and drizzle the top with the chocolate ganache and the coconut and bake for 25 to 30 minutes or until almost set. Remove and let sit at room temperature for 30 minutes. Serve warm or at room temperature drizzle with the passion fruit sauce. Serves 4.

Passion Fruit Sauce:
6 passion fruit
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum

Cut passion fruit in half and scoop out centers (seeds also) into a small saucepan. Add the sugar, orange juice and rum and cook over high heat until sugar has melted and sauce has thickened, about 5 to 7 minutes. Transfer to a bowl and chill in the refrigerator.

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