Banana Bread Pudding with Coconut Caramel Sauce

By vealam

Ingredients

• Banana Bread Pudding:
• 4 thick slices of bread, toasted
• 1 medium banana
• 1 Tbsp. brown sugar
• 2 large eggs
• 3/4 cup half & half (10%) cream
• 3 Tbsp. stirred* coconut milk
• 1/2 tsp. vanilla
• Pinch Salt
• Coconut Caramel Sauce:
• 2 Tbsp. unsalted butter
• 1/2 cup firmly packed light brown sugar
• 1/2 cup stirred* coconut milk
• 1/2 cup sweetened shredded coconut, toasted
• Vanilla Ice Cream, for serving

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from seasonsandsuppers.ca

Preparation

Step 1

Toast your bread slices lightly in the toaster, just to dry them a bit. Cut off the side crusts to form a rectangle. Cut each slice in to 9-12 cubes. Place toasted bread cubes aside.

Slice your banana in to 1/2-inch slices, then cut each slice in to quarters. Place in a bowl and toss with 1 tbsp. brown sugar. Set aside.

*Stirred coconut milk: When you open your coconut milk, you may find a solid creamy layer on top. If so, stir this layer in with the more watery liquid underneath, to get a smooth, creamy milk.

In a medium bowl, combine the eggs, half & half, coconut milk, vanilla and salt. Whisk to combine thoroughly.

Grease your roasting dish. Place 1/3 of the bread cubes in the bottom of the dish. Sprinkle 1/2 of the banana/brown sugar mixture over top. Add another 1/3 of the bread cubes. Sprinkle with remaining banana mixture. Top with remaining bread cubes. (You may not need all of them. Just fill vessel to near the top, but not to the top. Allow 3/4-1 inch growing room). Pour egg/cream mixture over top until it almost reaches the rim of the roaster. It may not all fit. Reserve any extra to top up. Press bread down with a fork, so that it compresses a bit and is mostly covered with liquid. Cover with plastic wrap and set aside for 15-20 minutes. If liquid level has dropped due to the bread absorbing it, top it up with reserved cream mix, cover and refrigerate until ready to put on the BBQ or bake.

To toast the coconut: Spread coconut on a baking sheet and bake in a pre-heated 350° F. oven for 8-10 minutes, or until golden brown. Watch closely! Remove to a bowl and allow to cool.

Meanwhile, make the Caramel Coconut Sauce: Melt butter in a small saucepan. Add the brown sugar and cook, stirring constantly for 2-3 minutes until sugar melts. Whisk in the stirred coconut milk. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 10-15 minutes, until thickened. Stir in toasted coconut and remove sauce to a bowl until needed. You can refrigerate. Microwave briefly to loosen up sauce again before serving.

*Be sure to remove roaster from fridge 30 minutes before placing on BBQ or in oven. When you’re ready to bake the bread pudding, heat your BBQ or oven to 375° F – 400° F range. Place roaster, uncovered on area of bbq grill that has burner turned off directly underneath. BBQ uncovered for 15 minutes with the lid of the bbq closed, then cover top of pudding fairly tightly with tinfoil (poke a small hole in the very top to allow steam to escape) and bbq for about another 10 minutes or so with the lid closed, or until a knife inserted into pudding comes out clean.

Allow to stand for 5 minutes (it will deflate somewhat as it cools). To serve, top warm pudding with a scoop of vanilla ice cream and lots of the Coconut Caramel Sauce.