Let me start by stating, this bread pudding is rich and chocolaty. It’s like eating a warm Almond Joy candy bar. If that’s too much, or not enough chocolate, you have options:
1. Leave as is, for the perfect balance of coconut and chocolate.
2. Reduce the amount of chocolate chips, and let the coconut flavor come through.
3. Omit chocolate chips, and top with chocolate ganache.
4. Leave as is, plus top with chocolate ganache; for an indulgent dessert.
INGREDIENTS:
2 Tablespoons butter for baking pan
1/2 Cup butter
1 Cup sugar
5 Large eggs
1/2 Teaspoon coconut extract
1/2 Teaspoon almond extract
1 (14 ounce) Can coconut milk
1/3 Cup heavy cream
1/2 Cup sweetened flaked coconut, toasted
10 Ounces Texas Toast, Croissants, or Bolillo Buns, cubed
1 Cup semi sweet chocolate chips
DIRECTIONS:
Butter an 8X8X3.75" baking pan. Set aside. In a large mixer, beat butter and sugar, until light and fluffy. Beat in eggs, one at a time. Stir in coconut and almond extracts, coconut milk, heavy cream, and toasted coconut. Fold in cubed bread and chocolate chips. Let bread soak up mixture, for 30 minutes. Spread, evenly, into prepared baking dish. Bake at 350 for 60 minutes, or until puffy and golden brown.
SEMI SWEET CHOCOLATE GANACHE
INGREDIENTS:
1/2 Cup heavy whipping cream (1 tablespoon reserved)
1/2 Cup semi sweet chocolate chips
DIRECTIONS:
Heat heavy whipping cream, in a medium sized microwave safe mixing bowl, for 1 minute; until hot and steamy. Stir in chocolate chips, until smooth. Blend in reserved chocolate chips, until completely smooth. Spoon over, individual servings, of Coconut Chocolate Chip Bread Pudding.
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