Ingredients:

  • 1 lb day-old French bread, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 cup dark brown sugar, packed
  • 2 tbsp bourbon
  • 1 tbsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup white chocolate chips
  • 1/2 cup unsalted butter (for sauce)
  • 1 cup light brown sugar (for sauce)
  • 1/2 cup full-fat canned coconut milk (for sauce)
  • 1/4 cup heavy cream (for sauce)
  • 1/2 cup toasted pecans, finely chopped (for sauce)
  • 1 tsp vanilla extract (for sauce)

Instructions:

  1. Place your 1 lb of cubed French bread into a large 9x13 baking dish. Drizzle the 4 tbsp of melted butter over the top and toss them gently.
  2. In a separate bowl, whisk together the eggs and dark brown sugar until lightened. Whisk in the milk, 1 cup heavy cream, bourbon, vanilla bean paste, cinnamon, nutmeg, and sea salt.
  3. Fold the chopped pecans, shredded coconut, and white chocolate chips into the bread cubes. Pour the custard mixture over the bread.
  4. Press the bread down gently to ensure it is submerged. Cover and refrigerate for 1 hour to allow the starch to hydrate (the 'cold soak').
  5. Preheat your oven to 350°F (180°C). Bake uncovered for 50 minutes until the center is set but slightly jiggly and the top is golden brown.
  6. While the pudding bakes, prepare the sauce: Melt 1/2 cup butter in a saucepan over medium heat. Stir in light brown sugar, coconut milk, and 1/4 cup heavy cream. Simmer for 5 minutes until thickened. Stir in pecans and vanilla.
  7. Pour the warm coconut praline sauce over the individual servings of bread pudding.