Sweet Coconut Bread Pudding with Lime

Ingredientes

2 tablespoons (1 oz/28 g) unsalted butter, cut into small pieces, plus more for the pan

12 ounces (340 g) brioche (10 slices), cut into 1-inch (2.5 cm) cubes

One 13.5-ounce (400 ml) can Unsweetened full-fat coconut milk, divided

¼ teaspoon kosher salt, plus more as needed

5 large eggs

⅔ cup (160 ml) heavy cream

5 tablespoons coconut sugar, divided

Maple syrup, for drizzling

1 lime

Sweet-Salty Coconut Flakes (optional; recipe follows)

Instrucciones

Position racks in the lower and upper thirds of the oven and preheat to 350°F (180°C). Butter a quarter-sheet pan.

Arrange the brioche in a single layer on two half-sheet pans. Toast, flipping halfway through and switching the sheet pans from top to bottom, for 5 to 10 minutes, or until the bread is pale golden and dry to the touch. Set aside to cool.

Shake the can of coconut milk to mix it well before opening (see Hot Tip!). Measure ⅓ cup (80 ml) coconut milk into a small bowl, add a pinch of salt, and stir to dissolve. Set aside for serving.

In a large bowl, whisk the eggs until combined. Add the remaining coconut milk, the cream, 3 tablespoons of the coconut sugar, and the salt. Whisk well until combined and smooth. Add the bread and, using a large spoon, gently stir to evenly soak and coat the bread in the liq- uid. Transfer to the prepared quarter-sheet pan, along with the liquid, and set aside for 5 minutes.

Dot the surface with the butter pieces and sprinkle with the remaining 2 tablespoons coconut sugar. Place the quarter-sheet pan in a half- sheet pan to catch any overflow.

Bake for 30 to 35 minutes, or until puffed and golden. Serve hot or warm in individual bowls. Drizzle the maple syrup and re served coconut milk over the pudding. Using a Microplane rasp grater, grate the lime zest over the pudding. If desired, top with the sweet salty coconut flakes.

HOT TIP! If the coconut milk is completely separated, pour into a microwave-safe bowl. Microwave in 10-second increments, whisking after each increment, until smooth and combined. (alternatively, gently heat the coconut milk in a pot over low heat, whisking, until snooth and combined.) Bake for 30 to 35 minutes, or until puffed and golden. Serve hot or warm in individual bowls. Drizzle the maple syrup and re served coconut milk over the pudding. Using a Microplane rasp grater, grate the lime zest over the pudding. If desired, top with the sweet salty coconut flakes.

Notas

This soft, decadent brcad pudding is the perfcct star of, or addition to, a brunch spread. You could serve it for dessert, tOo, in which case I might add a scOop of coconut or vanilla ice cream. You can swap in challah or milk brecad for the brioche. Just make sure to toast it first, as it prevents the bread from disintegrating when it soaks in the coconut-cream-egg mixture.

I love coconut sugar because its fine granules dissolve easily and quickly in the coconut milk mixture, and it lends a deep, caramel flavor, though you can also use dark brown sugar if you prefer or can't find co- conut sugar. The result will be equally delicious. The coconut flakes are optional, but they offer such a welcome crunch that I urge you to make them if you have time. (Plus, any leftover flakes make for a terrific snack!)