Gâche Melée with a Caribbean Twist

Ingredients

In this adaptation, the traditional Gâche Melée is transformed into a Caribbean delight by incorporating ingredients and flavors commonly found in the cuisine of the United States Virgin Islands. The original recipe is enhanced with tropical fruits, coconut, and rum, giving it a distinct Caribbean twist. The addition of these ingredients adds a burst of flavor and a touch of exoticism to the classic French dessert. We alse have the original recipe for Gâche melée, so you can check it out.

• 8 cups (200g) stale bread, cubed 8 cups (200g) stale bread, cubed
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) dark rum 1/2 cup (120ml) dark rum
• 1 cup (150g) mixed tropical fruits (such as mango, pineapple, and papaya), diced 1 cup (150g) mixed tropical fruits (such as mango, pineapple, and papaya), diced
• 1/2 cup (40g) shredded coconut, toasted (for garnish) 1/2 cup (40g) shredded coconut, toasted (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 9g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a large bowl, combine the stale bread, coconut milk, whole milk, and sugar. Let it sit for 10 minutes to allow the bread to absorb the liquid.
3. 3.
   In a separate bowl, whisk together the eggs, vanilla extract, and dark rum. Pour this mixture over the bread mixture and stir well to combine.
4. 4.
   Gently fold in the diced tropical fruits.
5. 5.
   Transfer the mixture to a greased baking dish and bake for 45-50 minutes, or until the pudding is set and golden brown on top.
6. 6.
   Remove from the oven and let it cool slightly.
7. 7.
   Sprinkle the toasted shredded coconut over the pudding as a garnish.
8. 8.
   Serve warm or at room temperature, drizzled with the tropical sauce.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the creamy part is well mixed with the liquid.
• Tropical fruits — Use ripe and juicy fruits for the best flavor. Feel free to experiment with different combinations of fruits based on your preference.
• Dark rum — If you prefer a non-alcoholic version, you can substitute the rum with rum extract or omit it altogether.

Tips & Tricks

• For a richer flavor, you can soak the bread cubes in the milk mixture overnight in the refrigerator before baking.
• Serve the Gâche Melée warm with a scoop of coconut or mango ice cream for an extra tropical touch.
• If you prefer a sweeter dessert, you can sprinkle some powdered sugar on top before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Gâche Melée with a generous drizzle of the tropical sauce and a sprinkle of toasted coconut on top. It pairs beautifully with a cup of freshly brewed coffee or a glass of chilled coconut water.

Presentation advice

To enhance the presentation, you can serve the Gâche Melée in individual ramekins or dessert bowls. Garnish each serving with a slice of fresh tropical fruit and a sprig of mint for a pop of color.