Individual Toasted Coconut & Lemongrass Bread Puddings

Individual Toasted Coconut & Lemongrass Bread Puddings
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 2 cups half-and-half
  • 1 Tbs. softened unsalted butter for the ramekins
  • 6 cups ½-inch-cubed white sandwich bread, preferably Pepperidge Farm Hearty White (about 8 slices)
  • 3 stalks fresh lemongrass, trimmed of root ends and tops, leaving 4-inch-long sections, thinly sliced crosswise
  • 1 cup unsweetened dried shredded coconut
  • 1/3 cup granulated sugar
  • + 2 more ingredients
    • 6 large eggs
    • 13-½- or 14-oz. can coconut milk

Position a rack in the center of the oven and heat the oven to 350°F.Spread the coconut in a thin layer on a large rimmed baking sheet and toast in the oven, stirring twice, until dark brown, 6 to 8 minutes. Transfer to a plate to cool. Put the bread cubes on the same baking sheet, spread in a si...

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $16.99
    30%off
    Kay Brothers Shiraz Mclaren Vale Hillside Amery Vineyards
    Kay Brothers Shiraz Mclaren Vale Hillside Amery Vineyards 2003
  • $21.19
    18%off
    Domaine du Vieux Télégraphe Châteauneuf-du-Pape la Crau Côtes du Rhône
    Domaine du Vieux Télégraphe Châteauneuf-du-Pape la Crau Côtes du Rhône 2009
See More Deals »





Snooth Media Network