• Ingredients: 20
  • Serves: 6

Coconut creole bread pudding with bourbon sauce with cornstarch, bourbon, heavy cream, milk, sugar.


For pudding

For sauce

For serving:

  • 1 green onion, finely sliced
  • Fresh thyme springs


  • *Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts


Make pudding:

  1. Step 1 Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours.

    For this step you will need

  2. Step 2 Drain pineapple well. Chop pecans and toast golden. In a bowl toss together bread, pineapple, and half of pecans and transfer to baking dish.

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  3. Step 3 In bowl whisk together eggs, sugar, milk, cream, and vanilla and pour slowly and evenly over bread mixture.

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  4. Step 4 Sprinkle remaining pecans over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven 20 minutes.

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  5. Step 5 Remove pudding from oven and drop walnut-size mounds of coconut decoratively on top. Bake pudding until coconut is golden brown, about 20 minutes more.

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  6. Step 6 In a small bowl stir together cornstarch and bourbon. In a small heavy saucepan bring cream, milk, sugar, and a pinch salt to a boil, stirring until sugar is dissolved.

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  7. Step 7 Whisk cornstarch mixture and whisk into cream mixture. Boil sauce gently, whisking, 1 minute, or until thickened.

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Nutrition information

Calories 1,020 Carbohydrates 93 g (31%)
Fat 64 g (98%) Protein 17 g (33%)
Saturated Fat 33 g (164%) Sodium 441 mg (18%)
Polyunsaturated Fat 7 g Fiber 5 g (19%)
Monounsaturated Fat 21 g Cholesterol 247 mg (82%)