Banana Coconut Bread Pudding w/Bailey's Custard Sauce
What could be better than banana coconut bread pudding with a rich bailey's custard cream sauce??
12 thick slices bread ( diced )
3 tablespoons melted butter
3/4 cup sugar
3/4 cup ribbon coconut
1 1/2 cups whipping cream
1 1/2 cups milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
3-4 ripe bananas
4 egg yolks
2 cups whipping cream
1/4 cup icing sugar
6 tablespoons Bailey’s
2 teaspoon cornstarch mixed with 1 tablespoon water
Banana Coconut Bread Pudding
Prep all your ingredients a head, this will help to make things move faster and to make sure you have everything. To make the bread pudding use a large bowl and combine the eggs, whipping cream, milk, sugar, butter, cinnamon, vanilla and coconut. Using a whisk beat all the ingredients till well blended. Add in the diced bread and mix with a spoon till all the bread is covered in the liquid. Cover the mixture with plastic wrap and allow the bread to absorb the liquid for 1 hour. During that time give the mixture a stir every once in awhile. After the mixture has sat for an hour you can prep your baking dish. Use a 9x12 baking dish or individual baking dishes. Slice bananas and place on the bottom of the baking dish. Add the filling on top of sliced bananas and place into a preheated 350 degree oven and bake for 45 - 50 minutes. Wait 5 minutes before serving.
1.In a saucepan heat the whipping cream till scalding ( do not bring to a boil ) and be sure to continually stir so mot to burn the bottom. Remove from heat.
2.In a small bowl whisk the yolks, bailey’s and sugar together. Add a little of the scalded milk to the bowl to bring up the temperature of the egg yolks.
3.Now, add the yolk mixture to the whipping cream and whisk so the yolks won’t scramble.
4.Place the saucepan back onto the heat and continue to simmer for a few minutes; continue to stir.
5.Add in the cornstarch mixture and cook for a few more minutes till the sauce thickens.
6.Remove from heat and serve hot with the bread pudding.