Part 8 : Coconut Milk & Bread Flour
So far, I managed to use 7 cans of coconut milk since I started the pantry cleaning project. I doubt that I will be able to use them all by early May (I still have 30 cans!) but I am trying to use as much as I can. Mango & Coconut Trifles, some coconut milk ice cream and many Thai food nights are on the way.
Early this week, I was planning what to make for a fundraiser bake sale to raise the money for an Easter party for 400 local kids and I thought it would be a great opportunity to use up some of my coconut milk. I also have 4 bags of bread flour in my freezer and I wanted to use them too. Naturally, bread pudding came into my mind. I often use coconut milk for any recipe (savory and sweet) that calls for milk. Coconut milk gives you a whole new rich flavor to your usual dish and I guarantee you it helps you to expand your repertoire.
Whenever I bake bread pudding I like to use either brioche or croissants rather than normal bread. They provide a much more fluffy and buttery texture (just eat a small portion a few times a year won't hurt).
I use my usual bread pudding recipe and replace cow milk with coconut milk and brioche for bread, and then add some other elements to match the coconut milk (I chose coconut flakes and rum this time).
Coconut Bread Pudding
Ingredients
1 2lb brioche/croissants/challah
10 large eggs
1 cup sugar
5 cups coconut milk
1 cup coconut flakes
2 tsp vanilla
2 tb sp rum
Method
1. Preheat oven at 350F.
2. Cut off all the hard crust from the bread (I bake brioche with my bread machine and I cut off the bottom and sides) and then cut into 1 inch cubes. Put the brioche cubes on a baking sheet and place in the oven until lightly toasted about 5 minutes. Remove from the oven and set aside.
3. Put half of the bread cubes in the large bowl. Put aside the rest of the bread cubes.
4. Make the custard. Whisk eggs and sugar until smooth and add coconut milk, vanilla and rum. Add coconut flakes and mix well.
5. Pour 1/3 of the custard into the bowl of bread cubes. Toss them gently to coat all the bread cubes with the custard. Divide the bread cubes into 15 ramekins.
6. Divide rest of the bread cubes on the top of each ramekin.
7. Pour another 1/3 of custard on the top. You can press the bread slightly but don't press too hard otherwise you will lose the fluffy texture.
8. Pour rest of the custard mixture on the top again to make sure all the bread is soaked.
9. Let sit for 15 minutes in room temperature. Or you can put them in the fridge for overnight.
10. Put ramekins on the baking sheet and cover with foil. Place in the oven and bake for 30 minutes or until the custard is done. If you put the pudding in the fridge overnight, it will take about 20 more minutes to bake. To check the custard, insert the knife in the middle and gently press the bread. If the custard is still running, put it back in the oven with cover.
11. While the pudding is baking, toast the coconut flakes in the frying pan with low heat. When the coconut turns golden brown, take out from the heat and put them in a bowl.
12. Before serving, sprinkle coconut flakes on the top of each pudding cup.
