Recipes, re-invented from cooking shows
Coconut Bread Pudding with Pineapple
Prep. Time:
Baking Time:
Total Time:
45 minutes (plus soaking time)
45 minutes
1 hour 30 minutes
Serves:
8 servings
Enhanced version of Michelle's classic supper club coconut bread pudding that earned Joe Flamm's praise as a true 'classic supper club dessert' and Shaina Maidment's appreciation for 'beautiful' presentation with 'nicely caramelized' pineapple. This tropical comfort food dessert features rich coconut custard-soaked brioche, caramelized pineapple chunks, and luxurious pineapple cream sauce. Enhanced with deeper coconut flavors, improved caramelization techniques, and professional presentation. Represents traditional American supper club dining - generous portions, rich flavors, and comforting elegance that makes guests feel truly cared for through thoughtful dessert service.
Ingredients
FOR THE ENHANCED COCONUT BREAD PUDDING:
8 cups day-old bread, cubed (brioche or challah preferred)
2 cups whole milk
1 1/4 cups full-fat coconut milk
3/4 cup heavy cream
3/4 cup granulated sugar
4 large eggs
3 large egg yolks (increased for richness)
2 teaspoons vanilla extract
3/4 teaspoon coconut extract
3/4 cup sweetened shredded coconut
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter, melted
1/4 cup coconut rum (optional, for depth)
FOR THE CARAMELIZED ROASTED PINEAPPLE:
1 large fresh pineapple, cored and cut into 3/4-inch chunks
1/3 cup packed brown sugar
3 tablespoons unsalted butter
2 tablespoons dark rum
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of sea salt
1 teaspoon vanilla extract
FOR THE LUXURIOUS PINEAPPLE CREAM SAUCE:
1 1/4 cups heavy cream
3/4 cup reserved roasted pineapple (from above)
1/3 cup granulated sugar
3 tablespoons unsalted butter
1 1/2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon vanilla extract
Pinch of salt
FOR PROFESSIONAL ASSEMBLY AND GARNISH:
1/2 cup coconut flakes, toasted golden
Fresh pineapple wedges for decoration
Optional: vanilla bean ice cream for serving
Instructions
PREPARE THE ENHANCED BREAD BASE:
1. Select bread properly: Cut day-old brioche or challah into uniform 1-inch cubes, removing any tough crusts.
2. Prepare dish: Generously butter a 9x13-inch baking dish.
3. Layer foundation: Arrange bread cubes evenly in prepared dish.
4. Add coconut texture: Sprinkle shredded coconut evenly over bread cubes.
CREATE THE RICH COCONUT CUSTARD:
5. Combine dairy base: In large bowl, whisk together whole milk, coconut milk, and heavy cream until smooth.
6. Prepare egg mixture: In separate bowl, whisk sugar, whole eggs, egg yolks, vanilla, coconut extract, and salt until well combined.
7. Temper carefully: Gradually whisk the dairy mixture into egg mixture to prevent curdling.
8. Add depth: Stir in coconut rum if using.
9. Soak thoroughly: Pour custard evenly over bread and coconut, pressing gently to submerge all pieces.
10. Essential absorption: Let stand 30-45 minutes, pressing down occasionally to ensure complete absorption.
PREPARE THE CARAMELIZED ROASTED PINEAPPLE:
11. Preheat oven: Heat to 425°F (220°C).
12. Season fruit: In large bowl, toss pineapple chunks with brown sugar, butter, rum, cinnamon, ginger, salt, and vanilla.
13. Roast for caramelization: Spread on large baking sheet, roast 25-30 minutes until deeply golden and caramelized.
14. Reserve portions: Set aside 3/4 cup of the best pieces for cream sauce, reserve remainder for garnish.
BAKE THE BREAD PUDDING:
15. Adjust temperature: Reduce oven to 350°F (175°C).
16. Final preparation: Drizzle melted butter evenly over soaked bread mixture.
17. Bake to perfection: Bake 40-45 minutes until center is just set and top is golden brown with some darker edges.
18. Test doneness: Knife inserted in center should come out mostly clean with just a few moist crumbs.
19. Rest properly: Let cool 15-20 minutes before serving to allow custard to set.
CREATE THE LUXURIOUS PINEAPPLE CREAM SAUCE:
20. Purée fruit: In blender or food processor, purée the 3/4 cup reserved roasted pineapple until completely smooth.
21. Build sauce base: In heavy saucepan, combine cream, pineapple purée, and sugar.
22. Heat gently: Cook over medium heat, stirring frequently, until mixture just begins to simmer.
23. Prepare thickener: In small bowl, whisk cornstarch with cold water until completely smooth.
24. Thicken sauce: Whisk cornstarch mixture into simmering cream, cook 3-4 minutes until thickened to coat spoon.
25. Finish professionally: Remove from heat, whisk in butter, vanilla, and salt until smooth and glossy.
26. Strain if needed: Pass through fine-mesh sieve if completely smooth texture is desired.
PROFESSIONAL ASSEMBLY AND PRESENTATION:
27. Portion generously: Cut bread pudding into 8 generous squares using sharp knife.
28. Warm plating: Serve on warmed individual plates for supper club style presentation.
29. Sauce application: Drizzle warm pineapple cream sauce generously around and over each portion.
30. Add caramelized fruit: Top each serving with reserved roasted pineapple chunks.
31. Final garnish: Sprinkle with toasted coconut flakes and add fresh pineapple wedge.
32. Optional enhancement: Serve with small scoop of vanilla bean ice cream alongside.
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