Description
A vibrant and healthy savory dessert course featuring eight portions of baking springform pan brioche cubes baked inside a preheated oven until caramelized tossed inside a smooth rich emulsion glaze of fresh eggs dark brown sugar unsalted butter ground cinnamon pecan halves shredded coconut and heavy cream.
Ingredients
1 cup dark brown sugar
7 tbsp unsalted butter
2 tsp ground cinnamon
1 cup pecan halves
1 cup shredded coconut
1 cup whole milk
1 cup heavy cream
7 tbsp granulated sugar
1 tsp vanilla extract
4 large eggs
12 slices brioche bread
1/2 tsp kosher salt
Instructions
Preheat your kitchen oven unit to a steady 350°F (175°C) lining a wide 9-inch springform pan container with parchment paper sheets.
Spread the pecan halves and shredded coconut flat across a separate baking tray toasting for 10 minutes until lightly golden.
Combine the dark brown sugar 6 tablespoons of melted butter ground cinnamon salt pecans and coconut inside a large bowl.
Press slightly more than half of the crunchy nut mixture firmly into the bottom floor basin floor face of the prepared pan.
Whisk the milk heavy cream 1.5 tablespoons of butter granulated sugar and salt inside a saucepan until the lipid melts down.
Pull the pan away from the stove burner line whisking in the vanilla extract and room temperature eggs until completely smooth.
Layer the dried brioche cubes and remaining nut blend tier by tier inside the pan pouring the egg custard heavily over the canopy to soak.
Bake flat at 350°F for 40 minutes until golden brown resting on a counter for 10 minutes before inverting onto a plate to serve warm.
Notes
Preheat your kitchen oven unit to a steady 350°F (175°C) lining a wide 9-inch springform pan container with parchment paper sheets.
Spread the pecan halves and shredded coconut flat across a separate baking tray toasting for 10 minutes until lightly golden.
Combine the dark brown sugar 6 tablespoons of melted butter ground cinnamon salt pecans and coconut inside a large bowl.
Press slightly more than half of the crunchy nut mixture firmly into the bottom floor basin floor face of the prepared pan.
Whisk the milk heavy cream 1.5 tablespoons of butter granulated sugar and salt inside a saucepan until the lipid melts down.
Pull the pan away from the stove burner line whisking in the vanilla extract and room temperature eggs until completely smooth.
Layer the dried brioche cubes and remaining nut blend tier by tier inside the pan pouring the egg custard heavily over the canopy to soak.
Bake flat at 350°F for 40 minutes until golden brown resting on a counter for 10 minutes before inverting onto a plate to serve warm.
- Prep Time: ~ 20 mins.
- Cook Time: ~ 40 mins.
- Category: Dessert.
- Method: Oven Springform Pan Baking and Stovetop Custard Tempering.
- Cuisine: Traditional Farmhouse-American Bistro.
Nutrition
- Serving Size: ~ 1 large filled dinner plateful section containing 1 vertical wedge slice of inverted brioche custard pudding.
- Calories: ~ 420 kcal.
- Sugar: ~ 26 g.
- Sodium: ~ 210 mg.
- Fat: ~ 24 g.
- Saturated Fat: ~ 12 g.
- Unsaturated Fat: ~ 12 g.
- Trans Fat: ~ 0.4 g.
- Carbohydrates: ~ 46 g.
- Fiber: ~ 2 g.
- Protein: ~ 7 g.
- Cholesterol: ~ 140 mg.
Keywords: Coconut Pecan Pudding, Bread Pudding, Brioche Bread, Shredded Coconut, Pecan Halves, Custard Dessert, New York Recipe.