Coconut Bread Pudding (Source: Jason Atherton)
Jason Atherton’s coconut bread pudding
eggs 4 large, beaten
caster sugar 135g
double cream 270ml
coconut milk 270ml
dark rum 2 tsp
brioche 7 slices
a wedge of fresh coconut (about 15g)
In a large bowl, whisk the eggs and sugar together until smooth and pale. Pour the cream into a heavy-based saucepan and slowly bring almost to a simmer, then take off the heat and gradually whisk into the egg mixture. Return to a low heat and whisk in the coconut milk and rum. Cook gently, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon lightly; do not allow to boil. Remove from the heat and set aside.
Preheat the oven to 140C/gas mark 1. Cut the brioche slices in half on the diagonal. Arrange the brioche triangles, points upwards, in a bakingdish (or in 2 small oval baking dishes) to form overlapping rows. Pour the custard evenly over the surface.
Stand the dish(es) in a roasting tin and pour in enough hot water to come halfway up the sides of the dish(es). Bake for about 35 minutes until just set.
In the meantime, shave the coconut into fine ribbons, using a vegetable peeler.
When the pudding is ready, lift it out of the water bath. Dust the surface generously with icing sugar and caramelise using a cook’s blowtorch or by flashing under a hot grill for a minute or so.
Dust the surface with a little more icing sugar and scatter over the fresh coconut shavings. Serve from the dish.