Coconut And Chocolate Bread Pudding

This recipe is an alternative option to the traditional milk pudding.

Ingredients:

• 3 eggs
• 3 cups of milk
• 2 1/2 cups sugar
• 1 cup shredded coconut
• 100g milk chocolate, chopped
• 3 small breads (can be french bread, dinner rolls or other type), stale (old)

Directions:

1. Preheat oven to 180 °C (+ / _ 350°F).
2. In a blender, combine the eggs, milk and 1 1/2 cups sugar. Add the coconut and chocolate. Mix together and set aside.
3. Cut each small bread into thin slices.
4. With the remaining sugar, caramelize cake pan with a hole in the middle. To do this add the sugar in the pan and let it melt over low heat. During this process, stir occasionally until the sugar is all melted and with a “light caramel” color (do not leave too dark because sugar can embitter). Then turn off the heat and spread the caramel mixture turning the pan for all sides, or using the back of a wooden spoon. (As the caramel is cooling, it will adhere more easily.)
5. Then, start to place into the cake pan a layer of bread and a layer of the mixture from the blender. Repeat this process alternating the layers of bread with the mixture from the blender until they are finished.
6. Bake in a bain-marie for about 50 minutes. (Before baking, make sure you have the water of bain-marie previously hot.)
7. Once cooled, place in the fridge for about 6 hours.
8. Unmold and serve.

Total Time / Yield:

• About 1 hour plus 6 hours waiting time before serving / 10-12 servings

Notes, Tips & Tricks:

1. Fresh grated coconut is the best for this recipe, but if you do not have it, you can use the dry one.
2. If you wish, substitute the coconut for grated cheese.