Have leftover bread? Try Bryan Ford’s chocolate and coconut bread pudding

Looking for a comforting dessert that makes good use of leftover bread? Award-winning baker Bryan Ford’s coconut and chocolate bread pudding is an easy option, combining bread soaked in a sweet egg and milk mixture with raisins, chocolate chips and a rich rum sauce.

Ingredients

Serves: 8

• 300 grams day-old bread or pan dulce, cubed and shredded
• 400 grams (1 2/3 cup) whole milk. You can also replace the whole milk and heavy cream with dairy-free alternatives such as almond, soy, oat or coconut milk.
• 5 large eggs
• 100 grams (1/2 cup packed) brown sugar
• 2 grams (1 teaspoon) ground cinnamon
• 1 gram (1 teaspoon) ground nutmeg
• 100 grams (⅔ to ¾ cup) raisins
• 75 grams (3/4 cup) shredded coconut, plus more for topping
• 50 grams (¼ cup) semisweet chocolate chips
• 100 grams (1/2 cup) granulated sugar
• 50 grams (3 ½ tablespoons) unsalted butter
• 40 grams (3 tablespoons) heavy cream
• 5 grams (1 teaspoon) vanilla extract
• Dark rum al gusto

Method

Cut the day-old bread or pan dulce into cubes. For a softer, more uniform texture, shred each cube into smaller pieces.

Day-old bread is ideal for this recipe because it tends to be drier than fresh bread, allowing it to absorb more of the milk and egg mixture.

In a large bowl, whisk together the milk, eggs, brown sugar, ground cinnamon and ground nutmeg until everything is well combined.

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Add the prepared bread and mix thoroughly, ensuring that every piece is coated. The mixture should contain enough liquid for the bread to soak it up. If it seems too dry, adjust the consistency as needed.

Stir in the raisins and shredded coconut, distributing them evenly throughout the mixture.

Cover the bowl and refrigerate overnight for eight to 12 hours to allow the bread to absorb the liquid. If you are short on time, transfer the mixture to a baking dish and leave it to rest for at least 30 minutes before baking.

Preheat the oven to 375°F (190°C). Transfer the soaked bread mixture to a loaf pan or cake pan.

Scatter the chocolate chips over the top and finish with some extra shredded coconut. This gives the pudding a toasted coconut topping as it bakes. Bake for approximately 35 minutes.

While the pudding is in the oven, combine the granulated sugar, unsalted butter and heavy cream in a small saucepan over low heat.

Whisk continuously until the sugar has nearly dissolved and the sauce reaches a fairly thick consistency. If it needs thickening, allow it to reduce for up to five minutes.

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Stir in the vanilla extract and add dark rum according to your preference. Whisk well and set the sauce aside until the pudding is ready.

Once baked, allow the bread pudding to cool for around 15 minutes before slicing. Serve it warm, with the rum sauce poured generously over each portion.

The combination of soft, custard-soaked bread, sweet raisins, coconut and melted chocolate makes this dessert a delicious way to transform leftover bread into a satisfying treat.

- Recipe from Bryan Ford’s cookbook, Pan y Dulce

About Bryan Ford

Bryan Ford is an award-winning Honduran-American baker and the author of New World Sourdough.

He has served as a judge on Netflix's Blue Ribbon Baking Championship and hosted Magnolia Network's Baked in Tradition and The Artisan's Kitchen. He has also appeared as a guest on the children's television series Waffles + Mochi.

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Ford co-created The Flaky Biscuit Podcast with his wife, Bridget Kenna, and is the executive chef at Afghan bakery Diljan in Brooklyn Heights, New York.