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1
To make the ganache, put the chocolate in a small heatproof bowl.
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2
Bring the cream to a simmer in a small saucepan, and pour it over the chocolate.
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3
Let sit for 30 seconds; then whisk until smooth.
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4
Keep warm.
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5
To make the bread pudding, preheat the oven to 325F.
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6
Line a large baking sheet with parchment paper, add the diced bread, drizzle with the butter, and toss to coat.
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7
Bake, tossing the cubes several times, until light golden brown, about 12 minutes.
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8
Let cool slightly.
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9
Combine the cream, coconut milk, sugar, and vanilla bean and seeds in a medium saucepan, and bring to a simmer over high heat.
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10
Whisk until the sugar has dissolved.
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11
Remove from the heat, add the chopped chocolate, and whisk until melted.
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12
Strain into a clean bowl.
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13
Whisk the eggs and yolks together in a medium bowl, and slowly whisk in the warm chocolate mixture.
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14
Scatter half of the bread cubes over the bottom of a 9x13-inch baking dish.
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15
Pour half of the chocolate custard on top, then half of the ganache.
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16
Sprinkle with 1/2 cup of the coconut.
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17
Press down on the bread to allow the liquid to soak in.
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18
Scatter the remaining bread cubes over the top, add the remaining custard and ganache, and again press down to submerge the bread.
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19
Top with the remaining 1/2 cup coconut, cover, and let sit for at least 30 minutes to allow the bread to soak up the custard mixture.
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20
Place the baking dish in a larger roasting pan and fill the roasting pan with warm water until it comes halfway up the sides of the baking dish.
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21
Place the roasting pan in the oven and bake until the sides of the pudding are slightly puffy and the center is slightly set but still jiggles a bit, about 40 minutes.
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22
Remove the baking dish from the water bath, place it on a wire rack, and let it sit for at least 20 minutes before serving.
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23
To serve, spoon some of the Coconut Anglaise into a bowl, drizzle with some of the Passion Fruit Sauce, and top with a large scoop of the bread pudding.
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24
Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.
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25
Meanwhile, prepare an ice bath in a large bowl.
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26
Whisk the egg yolks and sugar together in a medium bowl until pale.
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27
Slowly whisk in the warm milk mixture until combined.
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28
Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes.
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29
Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.
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30
Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.
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31
Pour the passion fruit juice into a small saucepan.
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32
Add the sugar, orange juice, and rum, and cook over high heat until the sugar has melted and the sauce has thickened, 5 to 7 minutes.
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33
Transfer to a bowl and chill in the refrigerator.
