Louisiana Creole Coconut Bread Pudding

Ingredients

In this adaptation, we transform the traditional Samoan Panipopo into a Louisiana Creole delight. While the original dish uses coconut milk and bread, we infuse it with the distinct flavors of Louisiana Creole cuisine. We incorporate warm spices like cinnamon, nutmeg, and cloves, which are commonly found in Creole dishes. Additionally, we enhance the richness by adding a caramel sauce, a staple in Louisiana desserts. This fusion of flavors creates a unique and delicious twist on the traditional Panipopo. We alse have the original recipe for Panipopo, so you can check it out.

• 6 cups (360g) day-old French bread, cubed 6 cups (360g) day-old French bread, cubed
• 2 cups (480ml) coconut milk 2 cups (480ml) 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 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves 1/8 teaspoon ground cloves
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) unsalted butter, melted 1/4 cup (60ml) unsalted butter, melted
• Caramel sauce, for drizzling Caramel sauce, for drizzling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 12g
• Carbohydrates (total, sugars): 52g, 34g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
2. 2.
   In a large bowl, combine the coconut milk, whole milk, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Whisk until well combined.
3. 3.
   Add the cubed French bread to the milk mixture and gently toss until all the bread is coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
4. 4.
   In a separate bowl, mix the brown sugar and melted butter until well combined.
5. 5.
   Transfer the soaked bread mixture to the greased baking dish. Pour the brown sugar and butter mixture evenly over the top.
6. 6.
   Bake for 40-45 minutes, or until the pudding is set and the top is golden brown.
7. 7.
   Remove from the oven and let it cool for a few minutes. Drizzle with caramel sauce before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• French bread — Using day-old bread works best as it absorbs the custard without becoming too mushy.

Tips & Tricks

• For an extra burst of flavor, add a handful of raisins or chopped pecans to the bread mixture before baking.
• Serve the bread pudding warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If you prefer a stronger coconut flavor, substitute some of the whole milk with additional coconut milk.

Serving advice

Serve the Louisiana Creole Coconut Bread Pudding warm as a comforting dessert. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle extra caramel sauce on top for an added touch of sweetness.

Presentation advice

To elevate the presentation, dust the top of the bread pudding with powdered sugar before serving. Garnish with a sprinkle of ground cinnamon or a few toasted coconut flakes for an attractive finishing touch.