TROPICAL BREAD PUDDING
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Ingredients For the bread pudding • 2 eggs • 6 oz. whipping cream • 6 oz. coconut milk • 2 oz. brown sugar • 1 tbs. dark rum • 4 pieces butter croissant, diced • 1 ripe banana, diced
• 1 tsp. natural vanilla extract • 2 ½ oz. caramel sauce For the coconut streusel • 3 oz. all-purpose flour • 2 oz. finely grated dried coconut • 1 pinch salt • 2 oz. white sugar • 2 oz. butter, softened
Directions
For the white chocolate ganache • 2 oz. white chocolate • 1 ½ oz. whipping cream For the caramel sauce • 1 tbs. brown sugar • 1 tbs. glucose • 1 tbs. water • 1 ½ oz. whipping cream
Bread pudding Combine caramel sauce with banana, mix, and place in pastry bag, allowing to cool at room temp. In a pan, warm up cream and coconut milk until it simmers, remove from heat. In a bowl, lightly whip egg, sugar, vanilla extract, and rum, whip inside cream and coconut milk, then incorporate croissant. Place mix in 4 silicon molds and pipe caramel-banana mix in center. Bake in a preheated oven at 350 °F for 30 minutes. Place in cooler for 1 hour. Caramel sauce In a pot, mix sugar, glucose, and water, then place over medium heat until caramel forms. Move from heat and whip cream until blended, then place aside. Coconut streusel and white chocolate ganache With an electric mixer, cream the butter and sugar, incorporate rest of ingredients until a flaky dough forms. Place in a paper-lined sheet pan and bake at 375 °F for 15 minutes, until goldenbrown. Allow to cool, roughly chop, and set aside. For ganache, simmer cream in a pot, then remove from heat. In a bowl, place white chocolate pieces, incorporate warm cream and mix with a spoon until well blended. Put aside. To serve Remove bread pudding from cooler, and cover with warm ganache and coconut streusel. Place pudding on a plate, add a scoop of coconut ice cream on top. Chef recommends decorating with meringue chips and serving with a passion fruit sauce.
