Thursday, July 31, 2014

Chocolate Raspberry Coconut Bread Pudding

Yum
Do you ever struggle with what to make for dessert?  I know, really...who has to struggle with an idea for dessert?  Let's pretend, shall we?  Sometimes you just can't think of what to make for dessert that isn't in a box.  How about a sweet tooth?  Have you got one of those?  I sure do.  Well, bread pudding is one of those throw together desserts that totally satisfies a sweet tooth and really, anything goes.  And, the best part is it is pretty dang quick!  So one evening when my sweet tooth was hurting bad, I knew I had a little bit of this and a little bit of that.  Mixed it all together and got....


Chocolate Raspberry Coconut Bread Pudding
An easy throw together dessert that is full of lots of flavors.  First there's chocolate and then there is raspberry and then coconut all in a simple bread pudding that marries all the flavors.  But, there is a secret ingredient inside that gives you a tropical flavor.  It's not just the coconut flakes on top.  The secret is that you replace the milk with coconut milk.  The result is truly a divine dessert! Totally comfort food and a great way to finish off the meal or any late night sweet tooth cravings.  Here's what you need to gather:

Ingredients:
1 14 oz can of coconut milk
10 slices of white bread
3/4 cup sugar
1 pint of raspberries
1/4 tsp vanilla extract
1/3 cup chocolate chunks
2 whole eggs
1/4 cup cream

Directions:
Preheat oven to 350 degrees.  Cut bread slices into cubes and toast them for 10 minutes of until golden brown.  Remove from oven,
Heat coconut milk, cream, 1/2 cup sugar and vanilla in a saucepan until gently boiling.  Remove from heat.
Beat the eggs in a medium bowl, gradually add hot cream mix.  Whisk well and add slowly so as to not cook the eggs.
Add toasted bread cubes to the egg mixture.
Allow to soak until all the liquid has been absorbed.  Gently fold in the raspberries and chocolate chunks.
Pour into a greased 8 x 8 pan.  Sprinkle with 1/4 cup sugar.
Bake at 350 degrees for 20-25 minutes.
Serve warm with extra toasted coconut or sprinkle with powdered sugar.






I love chocolate, raspberry and coconut so to have all of them together?  Totally a one stop dessert for me!  The coconut milk adds such a fun flavor to the bread pudding.  The fun of bread pudding, besides being a perfect comfort food, is that once you have the base of bread pudding, add what you want.  What flavors do you like combined.  I am totally into coconut right now.  Maybe from our summer trip?  Speaking of coconuts...have you ever cracked one open? While living in Florida, I so remember my dad bringing home a coconut after a day at the beach.  He would crack that baby open (with a hammer and screwdriver) and coconut water would splash everywhere!  But, the coconut meat inside was delish, not as sweet as what we buy in the grocery store, but still good.  In fact, while we were in Hawaii watching a Polynesian type seminar, the man cracked the coconut open with his head!  Whoa!  So not trying that!  Very cool to watch, though!

Anyway, grab some of that bread you have been leaving out.  The staler the better!  Or just toast it in the oven like I did.  The marriage of flavors will nip that sweet tooth in the bud!

Celebrate the little things that make life sweet,