(Angela made this but without the Passion Fruit Sauce and it was delicious)
Ganache:
• 6 ounces bittersweet chocolate, finely chopped
• 1 1/4 cups heavy cream
Bread Pudding:
• 17 ounces brioche (crust removed), cut into 1 1/2-inch dice
• 3 tablespoons unsalted butter, melted
• 3 cup heavy cream
• 2 cups unsweetened coconut milk
• 1 1/4 cups pure cane sugar
• 1/2 vanilla bean, split and seeds scraped
• 6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
• 4 whole large eggs
• 2 large egg yolks
• Chocolate Ganache
• 1 cup desiccated coconut
Passion Fruit Sauce:
• 3/4 cup passion fruit juice
• 1/4 cup granulated sugar
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons white rum
For the Anglaise:
• 1/2 vanilla bean
• 3/4 cup whole milk
• 1/2 cup coconut milk
• 4 large egg yolks
• 1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the Anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.