Today's recipe is for a custard-based bread pudding with chocolate chips, bananas and toasted coconut.
makes one 9 x 13-inch baking dish
6 cups 1/2 - 3/4 inch cubed 3 - 4 day old bread (see hints below)
1/2 cup sweetened coconut flakes, toasted
5 large eggs
1 1/2 cups heavy cream
1 cup milk
3/4 cup light brown sugar
2 tablespoons butter
2 medium bananas, peeled and thinly sliced
1/4 cup light brown sugar
1/4 - 1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Butter one 9 x 13-inch baking dish.
Cut 6 cups of 1/2 - 3/4 inch cubed 3 - 4 day old bread.
Toast 1/2 cup sweetened coconut flakes in a saute pan on medium heat, stirring regularly, and take out of pan when lightly browned.
Use a large mixing bowl to combine 5 large eggs with 1 1/2 cups heavy cream and 1 cup milk and 3/4 cup light brown sugar, and whisk it up.
Then, add the 6 cups of cubed bread so it can start absorbing the custard.
Melt 2 tablespoons of butter in the same pan you used to toast the coconut, and add 2 sliced bananas, 1/4 cup light brown sugar, a sprinkling of ground cinnamon and about 1 teaspoon of vanilla, and cook those along to caramelize a bit.
Add the caramelized bananas to the bowl with the bread and custard, add 1 cup semi-sweet chocolate chips and add 1/2 cup toasted coconut and mix to combine.
Transfer that to the prepared pan and place it onto the center rack of the preheated 350-degree oven.
That'll take about 45 - 50 minutes to bake, and it's a good idea to spin the tray halfway around halfway through.
Use a toothpick to check it for doneness.
Let it cool down a bit, or even serve it cold if you like.
For a creamier version, use 5 cups of cubed bread instead of 6.