Both of which means it gets an A+ in my book. I'm not one for recipes with random ingredients I'll never use again.
I'm looking at you Chinese Five Spice I bought 6 years ago and maybe used 3 times... and that involved just adding it to random things just to see what it tasted like.
Now today's recipe has a few elements, a super traditional bread pudding base, coconut oil to replace the butter, and everyone beloved cookie butter.
If you've followed along for a long time you know that after my grandmother passed away I started going through her recipes. The bread pudding was always a sore spot.
She always told me I had to watch her make it because she didn't have a recipe.
I've made bread pudding a dozen times over the years and let me tell you that the base to this bread pudding is spot on for her recipe. Hallelujah, all the praise hands!
The topping, not a Nanny recipe at all. This was me wanting something I haven't seen. I've also been know to receive cookie butter for holidays, eat it with a spoon, and smear it on anything I could justify eating it on.
Hence the cookie butter aspect, and I have to say it added something to the sauce that I actually love much more than your traditional whisky sauce.
Now the coconut oil... again this is a long time love affair that started when Jeremy decided to start oil pulling years ago. He purchased a large jar of coconut oil and Sam's Club that just so happened to be TresOmega.
I have sense used their coconut oil in cooking, to moisturize my hair, to oil pull, for diaper rash, to remove makeup, on the dog, and I've even eaten a few tablespoons full a day at times in an attempt to bump up my basal body temperature.
The uses are endless.
Using it in this bread pudding though, it added a nice subtle coconut flavor and a few health benefits no one is looking for when they eat bread pudding.
You can thank me later.
I'd also like to note that this recipe is easily halved. I used two loaves of french bread so that's an easy split & you can easily knock the 10 eggs down to five. Leaving you with an easy one person serving of bread pudding.
Just kidding.
Coconut Cookie Butter Bread Pudding
serves 26
Ingredients:
Bread Pudding -
2 loaves of French bread
10 eggs
1 quart of whole milk
3 cups of sugar
2 tbsp vanilla
2 tsp cinnamon
1/2 cup of melted Tresomega Coconut Oil
Cookie Butter Sauce -
1/4 cup + 2 tbsp Cookie Butter
1 tbsp Coconut oil
1 12 oz can of evaporated milk
1/4 cup powdered sugar, sifted
Directions:
Bread Pudding -
Grease a 13x9 baking dish with coconut oil. Tear French bread into chunks and place into the baking dish. In a large mixing bowl combine the next six ingredients and whisk to combine. Pour over French bread and bake for 1 hour at 350.
Sauce -
When the bread pudding has cooked, begin making the sauce. In a sauce pan bring coconut oil, cookie butter, and evaporated milk to a simmer over low heat, stirring continuously. Gradually add in the sifted powdered sugar. Cook until it thickens enough to coat the spoon. Pour over cooked bread pudding and serve warm.
Be sure to check out TresOmega, we have loved their products for a very long time. Like I said I use the coconut oil daily and have for several years. You can purchase their products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.
You can also find them at TresOmega.com, on Facebook, & Twitter.
