Banana Coconut Bread Pudding with Bailey’s Sauce
September 29th, 2008 by chuck
Firstly, I have received many requests on how to make a starter ( sourdough ) for the cranberry semolina bread. I just wanted to let everyone know that I’m working on a class to show the step-by-step procedure to making a starter. That class will be up very soon.
Well, today I wanted to make something a little different than a loaf of bread. So, I decided to make a Bread Pudding. My version is a banana coconut bread pudding with a delicious Bailey’s sauce. Bread pudding has been known as a poor man’s dessert and is usually made with stale bread. Over the years bread pudding has become very popular all over. Both stale or fresh breads can be used to make this rich creamy dessert.
In this recipe I’m using a good country style bread that is full of flavor all on it’s own. Than slices of sweet ripe bananas are placed on the bottom to create a surprise when you dig to the bottom of the dish. This pudding is chalk full of eggs and cream, that creates a wonderful custard like taste, and allowing the bread to soak up the egg mixture for an hour, makes an amazing texture.
Than I used ribbon grated coconut, these large white slices of crunchy coconut are not over powering like the small shredded ones that most of us are use to. Than we have the warm simply delicious Bailey’s sauce that is to die for. This sauce is what really takes this luscious bread pudding to a new level. Bailey’s is one of my favorite after dinner drinks. But, when warmed with sugar infused whipping cream … well, I’m sure you can just imagine what it must taste like.
Below I have placed the recipe for the Bailey’s Sauce: Enjoy!
Bailey’s Sauce
- 4 egg yolks
- 2 cups whipping cream
- 1/4 cup icing sugar
- 6 tablespoons Bailey’s
- 2 teaspoon cornstarch mixed with 1 tablespoon water
- 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.
- 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.
- Now, add the yolk mixture to the whipping cream and whisk so the yolks won’t scramble.
- Place the saucepan back onto the heat and continue to simmer for a few minutes; continue to stir.
- Add in the cornstarch mixture and cook for a few more minutes till the sauce thickens.
- Remove from heat and serve hot with the bread pudding.
For a step by step class of this great tasting bread pudding Banana Coconut Bread Pudding Recipe click here.
For a printable recipe card of this bread pudding Banana Coconut Bread Pudding Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
This looks insanely good. Bread pudding gets a bad rap by some, but I think it’s a better version of french toast. eggs, bread, sugar. what else would you need?!
OMG, that Bread Pudding looks extremely good! With that Bailey’s sauce, it’s just simply to die for!
Cheers,
Rosa
OH MY!!! This looks delicious!
Not sure which I like more with this post…the Bailey’s sauce or the mouthwatering photos. Both are delicious!
I am a big bread pudding fan, and I love how this looks so puffed and golden,
I can’t wait to try it!!!
Oh yes, please! Give us this day our daily bread, and let it be Chuck’s Banana Coconut Bread Pudding.
Your photos are beautiful!!! I love the little cast iron (?) pots that you made the bread pudding in!
My son loves banana bread pudding not sure how’d he feel about coconut but that sauce would sure help win him over!
~ingrid
Great recipe, Chuck. Could you please tell me where I could buy the individual cast iron loaf pans shown in your pictures. Many thanks in advance for your time….
Those foods are killing me! It just looks too delicious!
Oh my, this looks absolutely delicious! If only I could work chocolate into the recipe…..
I think you’re trying to make me beg for mercy! YEE…it looks divine!
This looks delicious. I want to try it, but when do you put the Bailey’s in to the sauce?
Where did you find the nifty pans? Are they cast iron?
This recipe looks wonderful. Can’t wait to try it!
That’s obscene!
It needs a NSFW warning, lol.
That bread pudding looks absolutely spectacular! I love the pans too. And that sauce? My goodness: you made my day.
Holy yum, this is the most gorgeous bread pudding I have ever seen. I love the sauce too. Great addition!
That bread pudding looks so good!
Those pans are terrific. Where did you find those? I agree that a good liquored-up sauce takes bread pudding to the next level.
I’m happy that you’re putting together a tutorial on the starter. I tried it once and it just turned out to be a big doughy, unuseable mess!
This looks off the charts amazing – What a great combination – I love everything about this dish and those pans rock!!
Love that last photo, I could drink that sauce!
Wow,that looks amazing! Thanks again for the tips!
Chuck, this is just not right and totally unfair. Some of us are trying very hard not to make and eat certain things and here you go tempting people. I am so mad with you, now I have to bookmark this and make it soon. Damn you! (lol)
i love it! i want to it right now…sadly, there’s nothing left i presumed?
Chuck, it looks and sounds divine! And your photos are stunning!
It’s painful to look at all your photos! My mouth is watering. I would love to try this sometime.
Buena combinacion de ingredientes, se ve delicioso!
The 8th deadly sin.
I’m keeping my eye out for the starter recipe
in the mean time, this bread pudding sounds ridiculously good!! I like making a similar sauce out of amaretto for my bread pudding and it really does take everything to a new level
I’m jumping on the “those are the cutest little pans ever and I absolutely must have some of my own” bandwagon.
Hi Chuck, Where do I find those pans for the bread pudding. TY Bon
help….I saw your show when you were making a bread pudding with beer, bread and chocolate chips, but I could not find the recipe on the internet. Where do I find it…..