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bittersweet chocolate heavy cream unsalted butter heavy cream unsweetened coconut milk sugar vanilla bean bittersweet chocolate eggs egg yolks coconut Coconut Anglaise fruit sauce milk unsweetened coconut milk vanilla bean egg yolks sugar passion fruit juice sugar orange juice white rum
Viewed: 19 - Published at: 9 years agoIngredients
- 6 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 (12-inch) loaf brioche, crust removed, cut into 1 1/2-inch dice (about 10 cups)
- 3 tablespoons unsalted butter, melted
- 3 cups heavy cream
- 2 cups unsweetened coconut milk
- 1 1/4 cups sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
- 8 ounces bittersweet chocolate, such as Valrhona Manjari 64%, finely chopped
- 4 large eggs
- 2 large egg yolks
- 1 cup unsweetened shredded coconut
- Coconut Anglaise (recipe follows)
- Passion Fruit Sauce (recipe follows)
- 1 cup whole milk
- 1 cup unsweetened coconut milk
- 1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
- 4 large egg yolks
- 3 tablespoons sugar
- 3/4 cup passion fruit juice
- 1/4 cup sugar
- 1/4 cup fresh orange juice
- 2 tablespoons white rum
Method
- To make the ganache, put the chocolate in a small heatproof bowl.
- Bring the cream to a simmer in a small saucepan, and pour it over the chocolate.
- Let sit for 30 seconds; then whisk until smooth.
- Keep warm.
- To make the bread pudding, preheat the oven to 325F.
- Line a large baking sheet with parchment paper, add the diced bread, drizzle with the butter, and toss to coat.
- Bake, tossing the cubes several times, until light golden brown, about 12 minutes.
- Let cool slightly.
- Combine the cream, coconut milk, sugar, and vanilla bean and seeds in a medium saucepan, and bring to a simmer over high heat.
- Whisk until the sugar has dissolved.
- Remove from the heat, add the chopped chocolate, and whisk until melted.
- Strain into a clean bowl.
- Whisk the eggs and yolks together in a medium bowl, and slowly whisk in the warm chocolate mixture.
- Scatter half of the bread cubes over the bottom of a 9x13-inch baking dish.
- Pour half of the chocolate custard on top, then half of the ganache.
- Sprinkle with 1/2 cup of the coconut.
- Press down on the bread to allow the liquid to soak in.
- Scatter the remaining bread cubes over the top, add the remaining custard and ganache, and again press down to submerge the bread.
- Top with the remaining 1/2 cup coconut, cover, and let sit for at least 30 minutes to allow the bread to soak up the custard mixture.
- Place the baking dish in a larger roasting pan and fill the roasting pan with warm water until it comes halfway up the sides of the baking dish.
- Place the roasting pan in the oven and bake until the sides of the pudding are slightly puffy and the center is slightly set but still jiggles a bit, about 40 minutes.
- Remove the baking dish from the water bath, place it on a wire rack, and let it sit for at least 20 minutes before serving.
- To serve, spoon some of the Coconut Anglaise into a bowl, drizzle with some of the Passion Fruit Sauce, and top with a large scoop of the bread pudding.
- Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.
- Meanwhile, prepare an ice bath in a large bowl.
- Whisk the egg yolks and sugar together in a medium bowl until pale.
- Slowly whisk in the warm milk mixture until combined.
- Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes.
- Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.
- Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.
- Pour the passion fruit juice into a small saucepan.
- Add the sugar, orange juice, and rum, and cook over high heat until the sugar has melted and the sauce has thickened, 5 to 7 minutes.
- Transfer to a bowl and chill in the refrigerator.
