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AN EXCLUSIVE FALCON RECIPE FROM BROKEN BREAD

AN EXCLUSIVE FALCON RECIPE FROM BROKEN BREAD

Kristan from Broken Bread created this special desert recipe for us using the Falcon prep set in pigeon grey and the 12cm bowl in pillarbox red. She says that her blog is ‘indebted to the ever-changing seasons. I love being inspired by the time of the year so that whenever I cook, I am using fruits and vegetables that are at the peak of their flavor’. So, perfect that she chose to use rhubarb as her main ingredient as May/June is the perfect time to enjoy the vegetable which is commonly mistaken for a fruit! Take a look below and on the Broken Bread blog for the recipe. Enjoy…

Coconut Rhubarb Bread Pudding 

2 heaping cups sliced rhubarb, about ¼ inch thick

1/3 cup plus 6 tablespoons brown sugar, divided

2 ¼ cups coconut milk

2 tablespoons unsalted butter, more for greasing

pinch salt

2 large eggs, plus 1 yolk beaten

1 ¼ teaspoon vanilla extract

½ cup flaked coconut, plus more for garnishing

6 cups cubed egg bread like challah or brioche, cut into 1 ½-inch pieces

powdered sugar, for dusting

whipped cream, for serving

Equipment: 1 small skillet (I used an 8.5 inch), 1 saucepan, whisk, 5-6 cup baking dish  

Method

In a small skillet add the chopped rhubarb, along with 6 tablespoons brown sugar and ½ cup water, or enough water to cover the rhubarb. Bring the rhubarb to a simmer over medium heat, adjusting heat as necessary. Let rhubarb simmer for 4-5 minutes until tender, but not falling apart. Gently strain the rhubarb and set aside.

In another small saucepan set over low heat, warm the milk, butter, salt, and remaining sugar. Continue warming the milk just until butter melts. Remove saucepan from heat and set aside.

Butter a 4-to-6-cup baking dish and fill half of it with the cubed bread, then gently scatter half of the rhubarb over the top. Repeat this process one more time.

Whisk the eggs, vanilla, and shredded coconut into the milk mixture until combined. Pour the milk mixture over the bread, making sure to everything get soaked.

Let the bread pudding rest at room temperature for about 30 minutes. After 15 minutes of resting, pre-heat the oven to 350° F. Before baking, sprinkle a some extra flakes over the top, then place the baking dish in the oven and bake for 35-40 minutes, or until custard is set, and the edges of the bread have browned. Serve warm or at room temperature with a dusting of powdered sugar and dollop of whipped cream.


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