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Receta Rainforest Monkey Business Bread Pudding
by Global Cookbook

Rainforest Monkey Business Bread Pudding
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  Raciónes: 12

Ingredientes

  • 1 3/4 c. lowfat milk
  • 1 1/2 can coconut cream - (15 ounce ea) see * Note
  • 2/3 c. sugar
  • 1 c. pasteurized egg yolks - (abt 12 yolks)
  • 1 1/4 Tbsp. vanilla extract
  • 1/2 lb white bread or possibly baguette cut 1" cubes
  • 1/3 c. thinly sliced dry apricots
  • 1/2 c. shredded coconut

Direcciones

  1. Note: Rainforest Cafe uses Coco Lopez coconut cream.
  2. Heat lowfat milk and coconut cream with half of sugar till sugar melts, about 5 min. Don't boil. Beat egg yolks with remaining sugar and slowly add in to warm lowfat milk mix, stirring constantly till sugar is dissolved. Stir in vanilla.
  3. Spread bread cubes in 13- by 9-inch baking pan. Pour lowfat milk mix over and mix to combine bread and lowfat milk. Let soak 15 min. Add in apricots and coconut and toss to combine. Press apricots into bread mix so they do not scorch during baking.
  4. Place baking pan in larger pan and fill with sufficient water to come halfway up sides of pan. Cover with foil and bake at 350 degrees 1 hour. Remove foil and bake till top is slightly browned, 5 - 10 min. Cut into squares and serve hot.
  5. This recipe yields 12 servings.