A quart and a half of milk, a bag of flaked coconut, a cup and a half of sugar and a little almond extract later, I had an enormous bread pudding with a mild but comforting flavor, an airy dough and a lot of warm coconut. I extended the experiment by producing two toppings- a Limoncello whipped cream and a caramel rum sauce. The whipped cream was good enough to eat by itself, but it married beautifully with the coconut in the pudding. What I couldn't predict was how that caramel rum sauce would turn the bread pudding into an A-list star.
I fought for my cause and accomplished my task: I saved the bread!
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