Chocolate-coconut bread pudding with passion fruit sauce

1

Ingredients

  • For the ganache:

  • 170g dark chocolate, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 280ml double cream
  • For the bread pudding:

  • 480g brioche (crust removed), cut into 4cm Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 3 tbsps unsalted butter, melted
  • 675ml double cream
  • 450ml unsweetened coconut milk
  • 280g pure cane sugar
  • 1/2 vanilla pod, split and seeds scraped
  • 170g dark chocolate (Valhrona Manjari 64 percent), finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 4 whole large eggs
  • 2 large egg yolks
  • Chocolate ganache
  • 225g desiccated coconut
  • For the passion fruit sauce:

  • 180ml passion fruit juice
  • 60g sugar
  • 60ml freshly squeezed orange juice
  • 2 tbsps white rum
  • For the anglaise:

  • 1/2 vanilla pod
  • 180ml whole milk
  • 110ml coconut milk
  • 4 large egg yolks
  • 60g sugar

Use imperial measurements

Method

How to make Chocolate-coconut bread pudding with passion fruit sauce

For the ganache:

1) In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate.

2) Let the chocolate mixture sit for 30 seconds and then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until smooth, keep warm.

For the bread pudding:

1) Preheat oven to 160C/Gas 3.

2) Line a large baking sheet with parchment and add the Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.

2) Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until the sugar has dissolved. Add the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped bittersweet chocolate and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until melted. Strain the mixture into a medium size bowl.

3) In a separate medium bowl Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the eggs and yolks and slowly add the warm chocolate mixture, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking as you add.

4) Place half of the brioche cubes in a single layer in the bottom of a 18 by 26-cm baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.

5) Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.

6) Preheat oven to 160C/Gas 3.

7) Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.

8) Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).

For the passion fruit sauce:

1) Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds).

2) Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.

For the anglaise:

1) Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use.

2) In a bowl Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together yolks and sugar. Add milk in a stream, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking , and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 77C.

3) Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.

4) Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.