We had a family gathering.Made some All bread pudding recipes call for the same set of ingredients: dry bread, milk, cream, eggs and sugar. This particular version is both familiar and new at the same time. For the bread, I used panettone left-over from the holidays that got a little dry. I also added coconut cream to the traditional heavy cream to pump up the flavor.
We served the bread pudding at a large family gathering, alongside a deliciously decadent caramel-rum sauce. Check back tomorrow to get the recipe for the bread pudding sauce!
Recently, the local Asian market began carrying loads of fresh coconuts. They are really popular in my house. We usually just eat them plain, but today I felt like making a sweet dish with the coconuts.
I mixed a thickened crème anglaise made of heavy cream with the coconut water. I used heavy cream instead of milk because I wanted the final product to remain creamy even though I substituted in coconut water for some of the dairy. The result was a creamy and decadent pudding. I garnished the dessert with some toasted, sweetened, shredded coconut, and it was ready to serve. If you can find some young coconuts in your local market, give it a try!