German Chocolate Bread Pudding

Ok, so I’m sure I’m getting this all wrong. Do we call something German Chocolate because you have used actual german chocolate or is it because of the coconut pecan frosting? This cake is really chocolaty, much more intense then a german chocolate, but it’s topped with my favorite nutty frosting… soooo? Change the name if you like… you’ll love it no matter what!

Ingredients:

-cake-

1 loaf french bread, cut into bitesized cubes

2 cups half and half

2 cup cream, divided

6 eggs

1/2 cup cocoa powder

3/4 cup sugar

3/4 brown sugar

1 tsp vanilla

4 ounces semi-sweet chocolate, grated

1/2 tsp salt

-frosting-

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks, lightly beaten

1/2 cup butter

1 1/2 tsp vanilla extract

1 1/2 cup chopped pecans

1 1/2 cup flaked coconut

Directions:

Preheat oven to 325. Grease a 9 x 13 baking pan

1) In a large bowl add the bread and cover with half and half and 1 cup of cream. Toss, making sure the bread is well coated. Cover with plastic wrap and let it sit in the fridge for 1 hour.

2) In a medium sized bowl whisk together the remaining 1 cup of cream, eggs, cocoa powder, sugars, vanilla, grated chocolate and salt.

3) Stir the egg mixture into the soaked bread. Mix well. Pour into prepared pan and bake for 60 min or until a wooden pick comes out clean.

4) While the bread pudding is baking make your frosting. In a medium saucepan over medium heat, constantly stir evaporated milk, sugar, egg yolks, and butter until thick, about 10-15 minutes. Remove from heat and stir in vanilla extract, pecans, and coconut. Let cool.

5) You can serve this hot or cold. If you want to frost it like a cake then you will have to let the pudding cool. My preference is to serve it hot, and let the pecan frosting melt into the cake and maybe serve with a little whipped cream or ice cream. Enjoy!