This is like a delicious scramble of flavours and ingredients. Like a breakfast hash of a bread pudding. I mean – coconut! ginger! banana! rum! chocolate! brown sugar – it’s shouting flavour all over the place! It’s a gas.
A few words on the recipe:
· Dry out the cubed brioche on the counter overnight if you’re able to. It’s just nice to have the bread be able to take on that liquid by being staler versus fresher.
· You could make this in a single casserole-type dish, which is also very delicious and you actually get more of the custardy part, so that’s great. Just make sure to butter the dish well first.
· As for the sauce: salt that shit up! It can take a good hit of salt and the intense sweetness and booziness works extremely well with saltiness. Also, make it as close to serving time as possible because, as with all caramel sauces, it will start to congeal and thicken when left unattended.
Coconut-Banana-Chocolate Bread Pudding w/ Buttered Rum Sauce + Whipped Cream
Adapted from Chuck Hughes (Chuck’s Day Off)
Serves 6-8, depending on size of dishes used
4 large eggs
1 cup full-fat coconut milk
1 cup whole milk (or sub another cup of coconut milk)
¼ cup dark brown sugar, packed
2 tsp finely grated, peeled gingerroot
2 tsp vanilla
Pinch of kosher salt
1 loaf stale brioche bread, cubed (crusts on or off; you’ll need ~6 cups’ worth)
2 perfectly ripe bananas, peeled and diced
1 cup chopped bittersweet chocolate
¼ cup shredded unsweetened coconut
Rum Sauce + Toppings:
¼ cup (½ stick) unsalted butter + more for greasing dish(es)
½ cup dark brown sugar
¼ cup whipping cream
2 tbsp dark rum
2-3 very generous pinches of kosher salt
Whipped cream + toasted coconut shavings + chocolate shavings, to serve (optional)
Make the bread pudding first, as the rum sauce needs to be served warm. Whisk together the eggs, coconut milk, whole milk, brown sugar, ginger, vanilla and salt in a large, deep bowl. Add the bread cubes and gently toss to let the bread absorb the liquid. Carefully fold in the diced banana and chopped chocolate. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3.
Preheat the oven to 350 degrees F. Butter 6-8 ramekins (or other small dishes) and arrange on a rimmed baking sheet. Divide the soaked bread among the ramekins and sprinkle each with shredded coconut. Bake for ~40-50 minutes, until the puddings are puffed and golden-brown. Let cool slightly while you make the buttered rum sauce.
In a small saucepan, melt the butter over medium heat until foaming. Add the brown sugar, cream, and rum; whisk until combined. Turn the heat to medium-low, let the sauce come up to bubbling and cook for ~5 minutes, until slightly thickened. Stir in the salt, tasting (carefully!) and adjusting level of saltiness to your personal preference. This would now be the time to whip the cream if you’re going for that over-the-top vibe.
Serve the bread puddings warm (but not scalding) with plenty of rum sauce poured overtop and into all of the lovely nooks and crannies. Top with whipped cream, coconut and chocolate if you’re not a total ding dong. Have a worth-it belly ache all day tomorrow.