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1
In a small bowl place the chocolate.
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2
In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate.
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3
Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
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4
For the Bread Pudding:
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5
Preheat oven to 325 degrees F.
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6
Line a large baking sheet with parchment and add the diced brioche.
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7
Drizzle with the melted butter and toss to coat.
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8
Bake in the oven and lightly golden brown.
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9
Removing and tossing several times.
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10
This should be repeated for about 12 minutes.
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11
Once the bread has evenly browned, remove and let cool slightly.
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12
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.
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13
Add the chopped bittersweet chocolate and whisk until melted.
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14
Strain the mixture into a medium size bowl.
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15
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
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16
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish.
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17
Pour 1/2 of the custard mixture over the bread and half of the ganache.
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18
Sprinkle with half of the coconut.
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19
Press down on the bread, allowing the liquid to soak in.
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20
Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
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21
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking.
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22
While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
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23
Preheat the oven to 325 degrees F.
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24
Uncover the bread pudding, and place the baking dish in a larger roasting pan.
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25
Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
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26
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).
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27
For the Passion Fruit Sauce:
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28
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds).
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29
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.
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30
Transfer to a small bowl and chill in the refrigerator.
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31
For the anglaise:
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32
Split vanilla bean.
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33
In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat.
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34
Scrape seeds from vanilla bean halves into milk and reserve pod for another use.
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35
In a bowl whisk together yolks and sugar.
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36
Add milk in a stream, whisking, and transfer custard to saucepan.
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37
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.
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38
Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
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39
Remove the pan to a baking rack and let sit for 15 minutes.
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40
Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce.
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41
Top with a large scoop of the bread pudding and serve.
