(Bubur Cha Cha)

Chef Alexander Ong, California Raisin Board

This sweet, decadent raisin dessert outclasses them all. It was served as a breakfast treat during the CIA’s Worlds of Flavor conference. Even without the sauce, it’s a winner. The folks at the California Raisin Board formated the recipe for home cooks at the request of the Napa Valley Register.

Coconut Sauce (Bubur Cha Cha)

1 cup finely diced orange-flesh sweet potatoes

1 cup finely diced taro root

1/2 cup pearl tapioca, cooked and drained

1/2 cup sugar

3 cups coconut milk

1 cup water

1/2 cup California raisin juice concentrate or light molasses

Bread Pudding

1 cup California golden raisins

1 cup California natural raisins

1 loaf (1-pound) egg bread or brioche, crusts trimmed and cut into 1/2-inch cubes

8 eggs

2 cups whipping cream

2 cups coconut milk

2 cups sugar

1/4 cup rum

1 tsp. vanilla extract

2 cups unsweetened coconut flakes

Coconut Sauce (Bubur Cha Cha)

Steam sweet potatoes and taro root until tender. Set aside. Combine sugar, coconut milk, water and raisin juice concentrate in a saucepan; heat to a boil. Stir in sweet potatoes, taro and cooled tapioca. Set aside.

Bread Pudding

Preheat oven to 350 F. In a small bowl, combine raisins and warm water to cover; set aside to plump. Spread bread cubes evenly in 9-by-13-by-2-inch baking pan. Whisk eggs, cream, coconut milk, sugar, rum and vanilla together in large bowl. Pour over bread cubes. Drain raisins and sprinkle evenly over all. Let stand 30 minutes, pressing bread and raisins into custard mixture to distribute evenly. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Sprinkle coconut flakes over all. Bake until set in center, about 40 minutes. Cool slightly. Cut in squares. Serve warm topped with warm Coconut Sauce (Bubur Cha Cha).

Yields: 7 cups Coconut Sauce (Bubur Cha Cha)

Serves: 12