Dice stale brioche bread into ½ inch cubes.
Whisk Bread Pudding Mix in 1 quart cold water.
Puree thawed Dragon Fruit and strain into pudding mix.
Pan Spray Large Muffin Pan.
Fold together Bread, Pudding Mix and Cranberries.
Pack into greased muffin pans. Bake for 20 minutes at 375.
Allow to cool and unmold from muffin pan.
Pureed Mint and Coconut Milk. Strain into saucepan. Add sugar and bring to a simmer.
Combine Egg Yolk and Cornstarch. Slowly add about 1 cup of hot milk, whisking constantly to temper egg yolks.
Whisk Egg Yolks back into Coconut Milk stirring until thickened.
Add Mint Extract and Green Coloring.
Puree, strain Dragon Fruit adding Ice Water to make 4/12 cups.
In a stand mixer combine with Mousse Mix and whip on high speed for 4 minutes. Chill at least one hour.
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Ingredients
Directions
Dice stale brioche bread into ½ inch cubes.
Whisk Bread Pudding Mix in 1 quart cold water.
Puree thawed Dragon Fruit and strain into pudding mix.
Pan Spray Large Muffin Pan.
Fold together Bread, Pudding Mix and Cranberries.
Pack into greased muffin pans. Bake for 20 minutes at 375.
Allow to cool and unmold from muffin pan.
Pureed Mint and Coconut Milk. Strain into saucepan. Add sugar and bring to a simmer.
Combine Egg Yolk and Cornstarch. Slowly add about 1 cup of hot milk, whisking constantly to temper egg yolks.
Whisk Egg Yolks back into Coconut Milk stirring until thickened.
Add Mint Extract and Green Coloring.
Puree, strain Dragon Fruit adding Ice Water to make 4/12 cups.
In a stand mixer combine with Mousse Mix and whip on high speed for 4 minutes. Chill at least one hour.