COCONUT BREAD PUDDING WITH DRIED APRICOTS
I was lucky enough to come by a recipe from rainforrest cafe for their Coconut bread pudding! This is sooooooooooooooooooooooooooo good! Thank you for being generous and giving me this wonderful recipe. I also like substituting the apricots for cherries.
Provided by malinda sargent
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Arrange half of bread cubes in 13x992 glass baking dish. sprinkle with half coconut and all apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut and milk, 1/2 c sugar, and vanilla in heavy large saucepan. Stir over medium heat until sugar disolves and mixture is warm ( but not hot ) remove from heat. Whisk in eggs into large bowl to blend, whisk in warm milk mixture. pour mixture over bread in baking dish. using back of spoon push bread gently into milk mixture. let stand 15 minutes.
- 2. Bake until pudding is set and golden brown about 50 minutes, transfer to rack to cool flightly.
- 3. sift powdered sugar over bread pudding, serve warm topped with whipped cream if desired/and or a caramel sauce
COCONUT BREAD PUDDING FROM THE RAINFOREST CAFE
This great recipe comes from the Disney Resort Recipe collection! You dont need to spend $10.00 a helping when you can make it yourself! The only thing missing Disneyland!
Provided by SummerThyme
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.
- Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
- Source: Rainforest Cafe.
COCONUT BREAD PUDDING
This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
- Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
- Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.
COCONUT BREAD PUDDING
I didn't try it but I guess it's delicious. I don't remember where I took it. For the servings and time to make, I had to guess cause it was not written on my page.
Provided by Boomette
Categories Dessert
Time 1h57m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F
- Soak bread in warm milk.
- Beat eggs yolks and 1 egg white.
- Gradually add evaporated milk, almond extract and sugar.
- Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
- Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
- For meringue :.
- Beat egg whites until fluffy, gradually adding sugar and almond extract.
- Continue beating until stiff.
- Pour over pudding.
- Sprinkle with coconut.
- Bake at 325 F for 5-7 minutes until slightly brown.
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT BREAD PUDDING
Make and share this Apricot Bread Pudding recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
- In a large mixing bowl combine bread pieces, apricots, and currants.
- Place in a greased 2 quart rectangular baking dish.
- Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
- In a small bowl, stir together 2 Tbsps.
- sugar, and cardamom.
- Sprinkle over top of pudding.
- Dot with butter or margarine.
- Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
- Serve warm with maple syrup, if desired.
COCONUT BREAD PUDDING
The classic bread pudding is enhanced with coconut flakes and coconut milk.
Provided by Yoda
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
- In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
- Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g
APRICOT BREAD PUDDING
Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
- Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams
BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
- Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
- Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
- Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
- Rewarm sauce over low heat. Serve pudding warm with sauce.
COCONUT BREAD PUDDING WITH DRIED APRICOTS
Categories Dairy Egg Dessert Bake Apricot Coconut Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.
- Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.
- Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.
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- Quick and Easy Dried Apricot Jam. Running out of jam? Grab those dried apricots from your pantry and whip up this quick and easy apricot jam. It only takes minutes to make and has a delicious, bold flavor.
- Perfect Oatmeal Cookies with Dried Apricots. These oatmeal cookies with dried apricot are some of the best homemade cookies you can make. Fresh, warm, and straight out of the oven, how could you resist that?
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