NEW ORLEANS STYLE BREAD PUDDING

with coconut praline sauce

MAKES 12 SERVINGS

TOTAL TIME: 2 hours

FOR THE BREAD PUDDING, WHISK:

6 eggs

3 cups whole milk

1 can coconut milk

1 cup granulated sugar

1/2 cup dried currants

1 tbsp pure vanilla extract

1 loaf French bread ( 1 lb.), cut into 1-inch cubes, staled

2 tsp unsalted butter

COMBINE:

3 tbsp granulated sugar

2 tsp ground cinnamon

FOR THE SAUCE, MELT:

1 stick unsalted butter (8tbsp)

1 cup packed brown sugar

WHISK IN:

1/2 cup heavy cream

2 tbsp spiced rum or apple cider

1/2 tsp ground cinnamon

1/4 tsp table salt

STIR IN:

1/2 cup chopped pecans, toasted

1/2 cup sweetened shredded coconut, tooasted

1 tsp pure vanilla extract

1/2 tsp fresh lemon juice

For the bread pudding, whisk together eggs, whole milk, coconut milk, 1 cup granulated sugar,currants, and 1 tbsp vanilla in a large bowl.

Stir in bread until combined; let mixture sit at room temperature, 30-45 minutes.

Preheat oven to 350*. Coat a 9×13-inch baking dish with 2 tsp butter. Transfer bread mixture to baking dish.

Combine 3 tbsp granulated sugar and 2 tsp cinnamon; sprinkle over bread pudding. Bake pudding until center is set, about 1 hour. Transfer dish to a cooling rack; rest 20-30 minutes before serving.

For the sauce,melt 1 stick butter with brown sugar in a saucepan over medium heat until melted and smooth, whisking constantly, about 2 minutes.

Whisk in cream, rum, 1/2 tsp cinnamon, and salt; bring to a simmer. Cook sauce until it thickens and is reduced to 1  1/2 cups, about 5 minutes.

Stir in pecans, coconut, 1 tsp vanilla, and lemon juice. Serve sauce warm over bread pudding.