Throwdowns Chocolate Coconut Bread Pudding With Passion Fruit Sauce Recipes

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave).
• Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale.
• Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air.
• When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy.
• While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don't cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool.
• Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade - it will crack in places, but don't worry. Spread a third of the cream all over the surface, leaving a border of about 1.5cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh.
• Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days.

Steps:

• To make the ganache, put the chocolate in a small heatproof bowl. Bring the cream to a simmer in a small saucepan, and pour it over the chocolate. Let sit for 30 seconds; then whisk until smooth. Keep warm.
• To make the bread pudding, preheat the oven to 325°F.
• Line a large baking sheet with parchment paper, add the diced bread, drizzle with the butter, and toss to coat. Bake, tossing the cubes several times, until light golden brown, about 12 minutes. Let cool slightly.
• Combine the cream, coconut milk, sugar, and vanilla bean and seeds in a medium saucepan, and bring to a simmer over high heat. Whisk until the sugar has dissolved. Remove from the heat, add the chopped chocolate, and whisk until melted. Strain into a clean bowl.
• Whisk the eggs and yolks together in a medium bowl, and slowly whisk in the warm chocolate mixture.
• Scatter half of the bread cubes over the bottom of a 9×13-inch baking dish. Pour half of the chocolate custard on top, then half of the ganache. Sprinkle with 1/2 cup of the coconut. Press down on the bread to allow the liquid to soak in. Scatter the remaining bread cubes over the top, add the remaining custard and ganache, and again press down to submerge the bread. Top with the remaining 1/2 cup coconut, cover, and let sit for at least 30 minutes to allow the bread to soak up the custard mixture.
• Place the baking dish in a larger roasting pan and fill the roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides of the pudding are slightly puffy and the center is slightly set but still jiggles a bit, about 40 minutes. Remove the baking dish from the water bath, place it on a wire rack, and let it sit for at least 20 minutes before serving.
• To serve, spoon some of the Coconut Anglaise into a bowl, drizzle with some of the Passion Fruit Sauce, and top with a large scoop of the bread pudding.
• Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.
• Meanwhile, prepare an ice bath in a large bowl.
• Whisk the egg yolks and sugar together in a medium bowl until pale. Slowly whisk in the warm milk mixture until combined. Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes. Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.
• Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.
• Pour the passion fruit juice into a small saucepan. Add the sugar, orange juice, and rum, and cook over high heat until the sugar has melted and the sauce has thickened, 5 to 7 minutes. Transfer to a bowl and chill in the refrigerator.