Coconut Bread Pudding with Vanilla Bourbon Sauce

When I was in New Orleans I had a coconut bread pudding at Deanie’s and also a creole bread pudding at Commander’s Palace with whiskey sauce. I wanted to make my own version and combine the two. I’ve made bread pudding in the past and I have to admit, the results were not that great at times. I find it hard to make sure the bread pudding stays moist after baking. I had my fingers crossed the entire time it was in the oven! I was really happy with the results and hope you guys give it try especially if you love bread pudding.

Coconut Bread Pudding with Vanilla Bourbon Sauce

Coconut Bread Pudding

6 cups cubed brioche (brioche should be at least a day old)
1 1/2 cups coconut milk
1/2 cup whole milk
1/2 cup heavy cream
1 egg
3 egg yolks
1/2 cup sugar plus 2 tbs
1 tsp vanilla
1/2 cup shredded unsweetened coconut

Heat coconut milk, whole milk, and cream together in a saucepan just to a boil. In a bowl, whisk together the egg, egg yolks, and sugar. While whisking the mixture, slowly add a little of the coconut milk/cream mixture to temper. Slowly add the rest of the milk/cream while constantly whisking. Add vanilla and shredded coconut.

Butter an 8X8 baking dish and add cubed bread. Pour liquid mixture over bread and push down cubes with the back of a spoon to make sure all pieces are submerged. Soak bread for 30 minutes.

Preheat oven to 325 degrees. Place 8X8 dish with the bread pudding inside a larger baking dish and add about an inch of hot water. Bake 1 hour and let cool on a rack for at least 20 minutes.

Vanilla Bourbon Sauce

1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy cream
1 tbs vanilla bean paste
2 tbs bourbon (optional)

Add all ingredients except for vanilla and bourbon in a saucepan. heat on medium low heat and simmer for about 10 minutes until sauce has thickened. Add vanilla and bourbon. If your not a fan of bourbon, the sauce is great without it.

Serve warm bread pudding with sauce and and fresh whipped cream.