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Pumpkin Coconut Bread Pudding w/Haupia Cream

This is an over-the-top ending to be served with lots of love... This bread pudding is made with a combination of classic traditional ingredients fused with classic Hawaiian ingredients to make a truly unique and elegant dessert. Overflowing with a rich custard, coconut, pumpkin, chestnuts, currants topped with a silky haupia cream topping.


Posted By: Leilani
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Prep Time: 20 | Cook Time: 60 | Ready In: 80
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US Metric

Butter
1 1/4 cups whipping cream
1 cup milk
4 5 croissants or 10 oz. Hawaiian sweet bread, torn (about 6 cups)
1 1/4 cups roasted, shelled chestnuts, crumbled, or one 8- to 10-oz. can chestnuts, drained and crumbled

1 cup shredded coconut
3 eggs
1 egg yolk
1 cup granulated sugar
1 cup packed brown sugar
1 pound roasted pumpkin flesh or hard squash flesh, mashed (2 cups) or one 15-oz. can pumpkin
1 1/4 cups dried currants or golden raisins
3 tablespoons butter, melted 
1/2 teaspoon ground ginger
Seeds of one vanilla bean* or 2 tsp. vanilla extract
1 Haupia Cream (recipe below)

Haupia Whipped Cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup coconut milk
Pumpkin pie spice (optional)


Cooking Process:

1. Preheat oven to 350 degrees F. Butter a 2-1/2- to 3-quart casserole; set aside. In large bowl combine whipping cream and milk. Add torn croissants/sweet bread, coconut, chestnuts. Gently press until everything is covered by the milk mixture. Let stand while preparing custard.

2. For custard, combine eggs, egg yolk, sugars, pumpkin, currants, melted butter, spices, and vanilla in the top insert of a large double boiler (or in a large heatproof bowl set over a saucepan of simmering water). Place double boiler over medium heat and stir constantly until warm mixture is warm and sugars have dissolved. Fold into croissant mixture. Pour all into prepared casserole. Bake, uncovered, 50 minutes or until set.

Serve warm with Haupia Cream. Store any remaining bread pudding in refrigerator up to 2 days. Makes 12 servings.

3. Roasting Chestnuts: Cut an X on flat side of each chestnut. Place in baking pan. Roast at 400 degrees F for 15 minutes, tossing occasionally. Peel chestnuts while still warm.

4. Roasting Pumpkin or Squash: Wash, halve lengthwise, and remove seeds of pie pumpkin or hard (winter) squash. Place halves, cut sides down, in baking dish. Bake at 350 degrees F for 45 to 55 minutes or until tender; cool. Scrape flesh from shell with a spoon.

Haupia Whipped Cream
In a chilled mixing bowl combine whipping cream, powdered sugar, and coconut milk. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice (optional)

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