Ingredients with Measurements:
- 4 ripe plantains, peeled and mashed
- 1 can of coconut milk (13.5 oz)
- 1 cup of heavy cream
- 1 cup of sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 6 cups of cubed bread (preferably stale)
- 1/2 cup of shredded coconut
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, combine the mashed plantains, coconut milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well combined.
3. Add the cubed bread to the mixture and stir until the bread is fully coated.
4. Pour the mixture into a greased 9x13 inch baking dish.
5. Sprinkle the shredded coconut on top of the mixture.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the pudding is set.
8. Let the pudding cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 415
Total fat: 20g
Saturated fat: 14g
Cholesterol: 122mg
Sodium: 233mg
Total carbohydrates: 56g
Dietary fiber: 3g
Sugar: 37g
Protein: 6g
Substitutions for ingredients:
- Instead of plantains, you can use ripe bananas.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of shredded coconut, you can use chopped nuts or raisins.
Variations:
- Add chocolate chips to the mixture for a chocolate twist.
- Use different types of bread, such as brioche or challah, for a richer flavor.
- Add a splash of rum to the mixture for a boozy version.
Tips and tricks:
- Make sure the bread is stale or toasted before using it in the recipe to prevent the pudding from becoming too soggy.
- If the top of the pudding is browning too quickly, cover it with foil again.
- Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pudding in individual ramekins for an elegant presentation.
- Dust the top of the pudding with powdered sugar before serving.
Garnishes:
- Top the pudding with toasted coconut flakes or chopped nuts.
- Drizzle caramel sauce or chocolate sauce on top of the pudding.
Pairings:
- Serve the pudding with a cup of coffee or tea for a cozy dessert.
- Pair the pudding with a glass of sweet dessert wine, such as Moscato or Port.
Suggested side dishes:
- Serve the pudding with fresh fruit, such as sliced mango or pineapple.
- Pair the pudding with a side of vanilla or coconut ice cream.
Troubleshooting advice:
- If the pudding is too dry, add more coconut milk or heavy cream to the mixture.
- If the pudding is too wet, add more bread cubes to the mixture.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover pudding in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Bread pudding is a traditional dessert that dates back to medieval times, when it was made with stale bread, milk, and eggs.
- The addition of coconut and plantains in this recipe gives it a tropical twist.
Flavor profiles:
- This bread pudding is sweet and creamy, with a tropical flavor from the coconut and plantains.
Serving suggestions:
- Serve the bread pudding as a dessert after a Caribbean-inspired meal.
- Bring the bread pudding to a potluck or dinner party for a unique and delicious dessert.
Related Categories
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Region: Caribbean
Taste: Sweet, Coconutty, Rich, Moist, Comforting