Coconut Strawberry Bread Pudding

When I say something I create/cook has been ‘boho’d’  I mean…

…that I’ve taken an ingredient or ingredients, a recipe, or maybe not, and re-cycled and twisted it to something I think is even better and more audacious than the original.  Now, that’s not to say that what I start with, as in someone else’s recipe, is not great…far from it in this case!  This recipe, which I boho’d, came from the L.A. Times Test Kitchen.  I was looking for a really great bread pudding recipe…something that would woweee me, have some unique features about it, and one that I thought I could put my own spin on!  There were 13 featured bread puddings–I chose this one from the Handle Bar Food & Saloon in Silverton, Colorado.  This ‘Coconut Strawberry Bread Pudding’ was soooooooooooooo awesome!  We were invited to our neighbor’s house for dinner, and this is what I took…our friends, Lisa and Gary, have 17 year-old twin sons–they loved it, each ate two helpings!  Hummmm, wonder if I should have carded them?

 

Makes:  12 pudding cupcake cups

Preheat Oven to 350

What you need:

1 tbl butter

1 cup milk

1 cup coconut milk

2 eggs

1/2 cup plus 2 tablespoons sugar, plus extra for spooning in the base of the muffin tin

1 teaspoon vanilla extract

¼ cup golden raisins

¼ cup sweetened coconut

2 ½ to 3 cups day-old French bread, torn or cut into bite-sized pieces

12 whole strawberries

¼ cup whiskey

 

Warm whiskey sauce (Note:   Recipe at Ally’s Kitchen)

 

 

 

What you do:

Heat the oven to 350 degrees.

Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the coconut, raisins and bread.

Set aside until bread well-soaked, 30 to 45 minutes.

 

 

Meanwhile, prepare the whiskey sauce.  The strawberries should be drizzled with the whiskey and left to marinade, then drizzle with about 2=3 tbl of the whiskey sauce prior to serving.

Butter a 12-tin muffin pan.  Sprinkle the base of each with sugar. Fill each opening with equal amounts of the pudding. Bake in a hot water bath until set, about 30-35 minutes.

Scoop each pudding muffin out and serve with the warm whiskey sauce and top with a drunken whole strawberry.