Aside from the massive technical fail on the livestream that ended up with me talking to myself for about 30 minutes straight without realizing that we weren’t actually streaming, this experiment was a success. I had some bread in the fridge leftover from my Imitation Artisan Bread recipe so I decided to do a Coconut Bread Pudding. I used coconut milk instead of dairy milk along with some shredded coconut I had in the fridge. Pro tip: Never throw away shredded or grated coconut after you’ve made your coconut milk for callaloo. You can always use it to make coconut bake, cookies, drops, sweetbread or even in a batter for coconut crusted shrimp. At one point I simply toasted some of the shredded coconut and topped my oats, that was an amazing breakfast. So this was my very first time making bread pudding so I was definitely in uncharted territory but the final result was amazing.
Allow to sit for a few minutes until liquid is soaked up by bread
Add butter and bay leaf to a cast iron skillet and brown the butter on low heat*
Remove bay leaf then add bread pudding mixture
Cook on medium to low heat for 8 minutes on stovetop
Transfer to a preheated oven at 400 degrees and bake for 10 minute or until golden brown on top
Allow to cool but serve warm
*If you don’t have a cast iron skillet, brown the butter and bay leaf in a pan separately then add to a baking dish or bread pan, transfer mixture then bake in an oven at 350 degrees for 25-30 minutes.
Passion Fruit Sauce Ingredients
4 tbsp passion fruit
1/3 cup white sugar
4 tbsp butter
2 oz rum (optional)
Add butter and sugar to a saucepan and cook until it begins to caramelize
Add passion fruit and rum and continue to cook until mixture thickens (approx 5 minutes)