Coconut Bread Pudding with Bourbon Sauce

It’s the easiest recipe on the face of the earth but still I’ve never bothered to bake one because it’s one of the things that’s always available on the buffet’s dessert section. I’ve had probably once or twice and had never struck me as a “Wow, I’ve gotta make this by myself”. Let’s just say, they’re all quite plain, at least in my taste –  Until MH started missing his little after-breakfast bowl of bread pudding because the pastry guy who used to make them left the hotel.

The “coconut” part is mainly because of personal choice, I’m a coconut lover. I even sprinkle a bit of dessicated coconut in my cobbler. Anyway, there’s this bakery that we go to almost every week and they sell beautiful loaves of coconut bread. Perfect!!!  Known to be a little bit too adventurous in the kitchen, the thought of having buttery coconut bits in my bread pudding got me into the kitchen that afternoon. The Bourbon Sauce from Elise – Simple Kitchen sounds divine. Oh, what about a little something fruity for toppings. It’s almost Chinese New Year now, so Kumquat fruit is in season now. I like them in my tea, and making them into marmalade sounds fantastic. Okay, let’s bake this baby, let’s get busy, yea!

COCONUT BREAD PUDDING
* 1 loaf of coconut bread
or use regular bread & add 1/2 cup of dessicated coconut
* 4 cups of milk
* 2 tbs vanilla
* 3 eggs
* 2 cups of sugar
* 1 cup of raisins
* 1/2 tsp ground cinnamon

1.) Tear bread into bits, place in a deep baking dish
2.) Pour milk and let it all soaked
3.) Hand whisk eggs, sugar, vanilla & cinnamon
4.) Pour mixing into softened bread bits
5.) Mix all & add raisins
6.) Bake 180C for about 45 minutes

BOURBON SAUCE
* 1/2 cup Bourbon whiskey
* 1/2 cup melted butter
* 1 cup sugar
* 1 egg

1.) Melt butter in a pan
2.) Add sugar, stir until all dissolved
3.) Take pan off fire, add egg, stir well till thickens
4.) Pour bourbon whiskey, cook for another minute
5.) Ready to serve

KUMQUAT MARMALADE
* 400 gr fresh kumquat
* 3 cups of water
* 2 cups of sugar
* 2 vanilla beans

1.)   Wash kumquat, slice them thinly, deseeded
2.)   Soak overnight in 3 cups of water (or enough until all fruit is covered)
3.)   Boil kumquat for a few minutes until it’s bubbling up
4.)   Add 2 cups of sugar & vanilla seeds
5.)   Cook until water recedes & turns thick into jelly consistency
6.)   Cool down, ready to use

THANK YOU FOODBUZZ!!!

My Coconut Bread Pudding recipe made it to the  FOODBUZZ TOP 9 recipes  –  out of  2,366 postings that day.