Toasted Coconut Pecan Bread Pudding

 

Ingredients:

Toasted Coconut Pecan Topping:

• 1 cup dark brown sugar
• 6 tbsp butter, melted
• 2 tsp cinnamon
• Pinch of salt
• 1 cup pecan halves
• 1 cup shredded coconut

Custard:

• 1 cup milk of choice
• 1 cup heavy cream
• 1 1/2 tbsp butter
• 1/4 cup + 3 tbsp granulated sugar
• Pinch of salt
• 1 tsp vanilla extract
• 4 eggs, at room temperature
• 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight

Instructions:

1. Preparation:

   • Preheat the oven to 350°F (175°C).
   • Grease a 9-inch round (or 8-inch or 9-inch square) baking pan with cooking spray.
   • Line the bottom and sides of the pan with parchment paper, leaving an overhang for easy removal. Place the pan on a baking sheet and set aside.

2. Toast Pecans and Coconut:

   • Spread the pecans and shredded coconut evenly on a baking sheet lined with parchment paper.
   • Toast in the preheated oven for about 5-10 minutes, until the coconut is lightly golden. Keep an eye on it as coconut can brown quickly. Remove from oven and set aside.

3. Prepare the Topping:

   • In a medium bowl, combine the dark brown sugar, melted butter, cinnamon, and a pinch of salt with the toasted pecans and coconut. Mix until well combined.

4. Layering:

   • Press a little over half of the topping mixture evenly into the bottom of the prepared baking pan. Set aside the remaining topping mixture.

5. Prepare the Bread:

   • Cut the brioche bread slices or rolls into 1-inch cubes. Set aside.

6. Make the Custard:

   • In a saucepan over medium-low heat, combine the milk, heavy cream, butter, granulated sugar, salt, and vanilla extract.
   • Whisk until the butter is melted and the mixture is combined.
   • In a separate bowl, whisk the eggs.
   • Gradually add the warm milk mixture to the eggs, whisking constantly to temper the eggs. This prevents them from cooking and scrambling.

7. Assemble the Bread Pudding:

   • Place one-third of the bread cubes into the bottom of the prepared pan.
   • Sprinkle half of the leftover toasted coconut pecan mixture over the bread cubes.
   • Repeat with another layer of one-third of the bread cubes and the remaining toasted coconut pecan mixture.
   • Finish with the remaining one-third of bread cubes on top.

8. Pour the Custard:

   • Slowly pour the prepared custard mixture over the bread cubes in the baking pan. Gently press down on the bread cubes to ensure they absorb the custard.

9. Bake:

   • Place the baking pan on the baking sheet in the preheated oven.
   • Bake for 35-40 minutes, or until the top is golden brown and the custard is set. The pudding should still have a slight jiggle when shaken.

10. Cool and Serve:

    • Remove the bread pudding from the oven and let it stand for at least 10 minutes.
    • Carefully invert the pan onto a serving plate to release the bread pudding. Peel off the parchment paper.
    • Serve warm, optionally with a scoop of vanilla ice cream.

11. Enjoy!

    • Serve and enjoy this delicious Toasted Coconut Pecan Bread Pudding as a comforting dessert.