Ingredients with Measurements:
- 4 cups of cubed, stale coconut buns
- 2 cups of whole milk
- 2 large eggs
- 1/4 cup of white sugar
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of sweetened shredded coconut
- 1/2 cup of raisins
- 1/2 cup of chopped, toasted pecans
- 1/4 cup of melted butter
Special Equipment Needed:
- 9-inch baking dish
- Whisk
- Medium bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch baking dish.
2. In a medium bowl, whisk together the milk, eggs, sugar, cinnamon, nutmeg, and salt.
3. Place the cubed coconut buns in the prepared baking dish.
4. Sprinkle the shredded coconut, raisins, and pecans over the buns.
5. Pour the egg mixture over the buns and gently press down to make sure the buns are evenly coated.
6. Drizzle the melted butter over the top.
7. Bake for 45 minutes, or until the top is golden brown and the center is set.
8. Allow to cool for 10 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 310
Fat: 17 g
Carbohydrates: 32 g
Protein: 7 g
Sodium: 250 mg
Substitutions for Ingredients:
- Coconut buns: Any type of stale bread can be used.
- Milk: Any type of dairy or non-dairy milk can be used.
- Sugar: Any type of granulated sugar can be used.
- Raisins: Dried cranberries or cherries can be used.
- Pecans: Walnuts or almonds can be used.
- Butter: Coconut oil or vegetable oil can be used.
Variations:
- Add 1/2 cup of chopped apples or bananas to the mixture.
- Substitute the cinnamon, nutmeg, and salt with 1 teaspoon of pumpkin pie spice.
- Top with 1/2 cup of chopped, toasted hazelnuts.
Tips and Tricks:
- Use stale bread for best results.
- Make sure the buns are evenly coated with the egg mixture.
- Allow the pudding to cool for 10 minutes before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
- Whipped cream
- Toasted coconut flakes
Pairings:
- Vanilla ice cream
- Caramel sauce
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If the top of the pudding is browning too quickly, cover with foil and continue baking.
- If the pudding is too dry, add a few tablespoons of milk before baking.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Cook the pudding until the center is set and a knife inserted into the center comes out clean.
Food History:
Bread pudding is a traditional dessert that has been enjoyed for centuries. It is believed to have originated in the United Kingdom in the 18th century.
Flavor Profiles:
This pudding has a sweet, nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Taste: Sweet, Coconutty, Rich, Moist, Comforting