Project Description

A no fuss, easy to make cauliflower coconut bread pudding dessert. I have my baby brother visiting. After he had rested and eaten my food for a week, he decided to make me something nice. From his list, I choose bread pudding with the compromise that we make it together. 

How else would he feel a touch of my baking in his bread pudding recipe than the addition of a vegetable. Not wanting to change his recipe at all, I settled for cauliflower which leaves no flavor but rather enhances other ingredients / flavors.

ABOUT THE RECIPE 

Bread puddings are easy delicious desserts that are appropriate for young and old. They remind me of french toast and like I always say, the big difference is that one is made in the pan and the other is baked in the oven.

Having said that, there are several things to watch out for when making the perfect bread pudding. One of which is the texture of bread you use. Freshly baked soft bread is not the best for bread pudding, it’s best to use at least a day old bread. But if you don’t have one or can’t wait, simply toast up your fresh bread in the oven for about 10 mins – this helps soak up the custard poured into it. 

Another thing is to bake your bread pudding until it cooks completely. My preference is not to have an eggy taste. 

Lastly, you can go wild with things to add in your bread pudding; vegetables, fresh or dried fruits, nuts, etc.

Full Recipe in Details

This cauliflower coconut bread pudding will have you wanting more. This is one of those desserts that require self control when eating. If care isn’t take you will end up finishing it all in no time. The combination of cauliflower, coconut, brandy, and vanilla all come together into a creamy, soft but dense decadent, flavorful dessert. You can eat it warm, room temperature or cold out of the fridge. You can also have it with or without the topping custard sauce. We dug into this one before the topping custard sauce was ready.

STARTING GUIDE

  • Pastry: Bread Pudding

  • Prep Time: 20 min

  • Baking time: 45 min

  • Total Time: 1 hrs, 5 min

INGREDIENTS

Bread pudding

  • 200 g cooked cauliflower

  • 2 cups (480 ml) coconut milk

  • 45 g butter

  • 520 g brioche bread

  • 3 eggs

  • 80 g sugar

  • 3 g salt

  • 2 tsp vanilla flavor

Topping custard sauce

  • 2 cups (480 ml) coconut milk

  • 45 g butter

  • 60 ml brandy

  • 80 g sugar

  • Pinch of salt

  • 2 tablespoon flour

  • 2 tsp vanilla flavor

GUIDE / INSTRUCTIONS

Bread pudding

  • Drain cooked cauliflower, blend or puree until smooth- set aside

  • Slighty beat eggs and set aside

  • Add butter, coconut milk, cauliflower and sugar to a pan. Gently simmer on low heat until butter melts. Let it cool a bit

  • While stirring milk mixture, turn in eggs and keep stirring until combined

  • Grease a casserole dish with butter and add toasted bread cubes to casserole

  • Pour in custard mixture onto bread, making sure it touches every part of the bread

  • Bake in the oven at 160⁰ for 45 min.

    Just like a cake, your bread pudding is ready when an inserted cake tester or knife comes out clean

Topping custard sauce

  • On low heat, melt butter in a pan. Add flour and mix with a whisk. Whisk for about one minute to cook the flour

  • Add in milk, sugar and a pinch of salt

  • Increase to medium heat, stir continuously until sauce thickens. Stir in brandy and vanilla

NOTES

If you are able to reserve for later, store in fridge for up to 3- 4 days.  For longer, store in freezer well wrapped and sealed. To eat, defrost to room temperature. You can warm up in oven or eat when defrosted.

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