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Caramel Bread Pudding with Coconut and Banana

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Caramel Bread Pudding with Coconut and Banana

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Caramel Bread Pudding with Coconut and Banana Recipe Caramel Bread Pudding with Coconut and Banana Recipe

As a long way as convenience meals move, bread pudding ranks manner up there. We’ve enhanced this one with gooey caramel, contemporary bananas, and coconut.

At a look

Prep
Bake
Total
Yield
eight particular person puddings

Ingredients

  • 10 to 11 oz white sandwich bread (about part a loaf, 10 to 12 slices), cubed
  • half of cup caramel from a block, lower into half of” items
  • 2 medium bananas, peeled and sliced
  • eight massive egg yolks
  • 1 cup sugar
  • 1 1/four cups milk
  • 1 1/four cups heavy cream
  • half of cup coconut milk powder
  • half of cup coconut flakes

  • 10 to 11 oz white sandwich bread (about part a loaf, 10 to 12 slices), cubed
  • Five oz caramel from a block, lower into half of” items
  • eight oz bananas, peeled and sliced
  • eight massive egg yolks
  • 7 oz sugar
  • 10 oz milk
  • 10 oz heavy cream
  • 1 three/four oz coconut milk powder
  • 1 half of oz coconut flakes

  • 283g to 312g white sandwich bread (about part a loaf, 283 to 12 slices), cubed
  • 142g caramel from a block, lower into half of” items
  • 227g bananas, peeled and sliced
  • eight massive egg yolks
  • 198g sugar
  • 283g milk
  • 283g heavy cream
  • 50g coconut milk powder
  • 43g coconut flakes

Instructions

  1. Preheat the oven to 350°F.
  2. Place the bread cubes on a baking sheet, and toast till fairly crusty at the outdoor however nonetheless comfortable at the within, about 10 mins.
  3. Transfer the bread a big bowl, upload the caramel items, and toss to mix.
  4. Grease 8 Five-ounce or 6-ounce ramekins, and position them on a baking sheet. Line the bottoms of the ramekins with the banana slices.
  5. Beat the egg yolks and sugar in combination till light and creamy.
  6. Heat the milk and cream to simmering, then upload the coconut milk powder, stirring till dissolved.
  7. Add the milk combination to the egg yolks/sugar, stirring till blended.
  8. Pour the milk/egg combination (custard) into the bowl with the bread cubes. Allow the bread to soak up the custard for 15 mins.
  9. Transfer the bread/custard to the ready ramekins; it’ll be the consistency of lumpy batter. Sprinkle coconut flakes on most sensible of each and every of the puddings.
  10. Bake the puddings for 30 mins, till the coconut is golden. Let the puddings relaxation for 10 mins, then serve heat.
  11. Yield: eight particular person puddings.
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