COCONUT BREAD PUDDING

Bread pudding is one of the easiest desserts to make and is ideal for using up stale bread. Adding a little coconut milk to the mixture makes this old standby more exciting. I don’t like heavy, bready puddings, so I use only a thin slice of bread per serving here and let the light and flavorful custard dominate

3⁄4 cup (41⁄2 ounces/126 grams) crushed palm sugar

1 cup (9 ounces/255 grams) unsweetened coconut milk

1⁄8 teaspoon salt

1 cup (8 ounces/227 grams) half-and-half or 1⁄2 cup (4 ounces/113 grams) whole milk plus 1⁄2 cup (4 ounces/113 grams)

heavy whipping cream

3 tablespoons dark rum

2 tablespoons unsalted butter, for greasing the ramekins

3 large eggs

8 slices stale white sandwich bread

• Put the palm sugar and coconut milk in a medium saucepan and warm over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and stir in the salt. Pour the mixture into a large mixing bowl and stir in the half-and-half and rum. Set the mixing bowl in a larger bowl filled with ice and water and cool, stirring occasionally, until the mixture is cold to the touch.
• Preheat the oven to 350°F. Generously butter eight 4-ounce ramekins and set aside.
• Remove the coconut milk mixture from the ice water bath and whisk in the eggs until well combined. Divide the mixture among the ramekins, leaving 1⁄2 inch of room for the bread.
• Use a 3-inch round cookie or biscuit cutter or a glass to cut circles out of the bread slices. Submerge a bread round in each ramekin, making sure it is completely soaked through, and let soften for 10 minutes.
• Transfer the ramekins to a deep baking dish or roasting pan and fill the pan with hot water up to the rim of the ramekins. Bake until a tester comes out clean, about 35 minutes. Remove from the oven and let cool before serving.

Makes 8 servings