lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Madeleines With Gluten-Free Option
Ingredients:
- 210 unsalted butter
- 1/2 plain flour
- 1 2/3 plain flour
- 1/2 icing sugar
- 6 honey
- 1
Instructions:
1. Preheat your oven to 180°C or 160°C if you have a fan-forced oven.
2. Melt the butter in a saucepan over a medium heat.
3. Brush your madeleine mold with a little of the melted butter using a pastry brush and dust the mold lightly with some extra flour (use gluten-free if required). Shake off any excess flour and set aside.
4. Cook the rest of the butter for about 5 minutes, until the butter turns a golden brown and gives off a nutty aroma. Be careful not too burn the butter!
5. Remove the butter from heat and transfer to ceramic bowl to prevent butter cooking further. Set aside to cool.
6. Sift the icing sugar and flour into a medium sized bowl. Then stir in the ground almonds/ almond meal.
7. In another bowl, whisk the eggwhites until frothy.
8. Add the almond and sugar mixture to the eggwhites and whisk to combine. Whisk in the brown butter and honey.
9. Spoon the batter into the prepared moulds, filling almost to the top.
10. Bake 12 to 15 minutes or until madeleines are light golden and springy to touch. If using gluten-free flour, they may be a very light colour when cooked- really depends on the blend of flours that is in your vlended flour mixture.
11. Allow to cool slightly- about ten minutes and remove from the mould by tapping on hard surface. Then cool them on a wire rack.
12. Serve with some whipped cream and fresh strawberries for a special treat or 1/2 of each madeleine can be dipped in melted chocolate.
13. For a simple presentation- dust lightly with some extra icing sugar.
Title: White Chocolate Glaze
Ingredients:
- 1/2 white chocolate chips
- 2 light corn syrup
- 2 water
- 2 unsalted butter
- 4 fresh strawberries
Instructions:
1. Place all ingrediants in microwave safe bowl.
2. microwave in 10 second intervals.
3. dip doughnuts in chocolate sprinkle with chopped strawberries.
4. Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.
Title: Floating Islands in Cardamom Cream
Ingredients:
- 2 caster sugar
- 75 honey
- 160 ground cardamom
- 2 pistachios
- 1/2
- 60
Instructions:
1. Preheat oven to 160 degrees Celsius Grease 4 (1 cup capacity) pudding basins or ovenproof cups.
2. Place egg whites in a small bowl and beat to soft peaks with an electric mixer. Gradually add sugar 1 Tbsp at a time, beating well after each one until sugar has dissolved.
3. Divide egg white mixture between prepared dishes. Using a spatula, smooth tops over. Place dished in a roasting tin and pour enough boiling water into the pan to reach halfway up sides of dishes.
4. Bake, uncovered, in oven 12 minutes until floating islands have risen by 1/3. Remove from oven and stand in pan 2 minutes.
5. As that's happening, place cream, honey and cardamom in a small jug and mix well to combine. Divede cardamom cream among serving plates or flat-ish bowls. Carefully turn out floating islands onto cream. Sprinkle with pistachios to serve.
Title: Lemon Cake
Ingredients:
- 1 1/2 cake flour
- 1 baking powder
- 1/8 salt
- 3/4 sugar
- 2 sugar
- 2 lemon peel
- 3 eggs
- 3/4 butter
- 1/2 powdered sugar
- 3 lemon juice
Instructions:
1. Preheat oven to 325°F.
2. Butter a loaf pan (6-cup); set aside.
3. Using a food processor and the steel knife, combine first 3 ingredients (flour - salt) and process for 3 seconds. Pour into a bowl and set aside.
4. Using the food processor and same steel knife process sugar and lemon peel until peel is minced (20 seconds).
5. Add eggs and process one minute, scrapping down work bowl. Add butter and process one more minute.
6. Spoon reserved dry ingredients to work bowl and process using 2 on/off turns. Run spatula along sides to incorporate all dry ingredients and process using 1 or 2 on/off turns.
7. Transfer to prepared pan.
8. Bake for 50-60 minutes or until toothpick inserted in center of cake comes clean.
9. Cool in pan for 5 minutes and insert onto rack, turning right side up.
10. To make icing, mix powedered sugar and lemon juice in a small bowl. Brush on top and sides of hot cake.
11. Cool completely.
12. Cake can be prepared 3 days ahead of time, wrapped tightly and stored at room temperature or can be frozen.
Title: Lavender Cupcakes
Ingredients:
- 1/2 granulated sugar
- 1/4 butter
- 1/2 eggs
- 2 self-rising flour
- 1 milk
- 2 confectioners' sugar
- 1 1/2
- 1
- 12
Instructions:
1. CUPCAKES:
2. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners.
3. Put the sugar and lavender flowers in a food processor. Process briefly to combine.
4. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
5. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.
6. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
7. DECORATING:
8. To decorate, gradually beat the confectioners’ sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing.
9. Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.
Title: South Carolina Cobbler
Ingredients:
- 4 sugar
- 1 cinnamon
- 1/2 butter
- 1/2 all-purpose flour
- 1/3 baking powder
- 3/4 salt
- 2 milk
- 1 vanilla ice cream
- 3/4
Instructions:
1. In a bowl, gently toss peaches, 1/2 cup sugar, cinnamon and extract; set aside.
2. Pour butter into a 2-qt. baking dish.
3. In a bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth.
4. Pour evenly over butter (do not stir).
5. Top with peach mixture.
6. Bake at 350 for 50-55 minutes or until golden brown.
7. Serve with ice cream if desired.
8. Yield: 8 servings.
Title: Midnight Chocolate Cake
Ingredients:
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 vanilla extract
- 1 boiling water
- 1/2 half-and-half
- 2 instant coffee granules
- 1
- 1/2
- 8
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
3. In a large bowl, and with an electric mixer, combine dry ingredients.
4. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin).
6. Pour into prepared pan.
7. Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
8. Remove cake from oven, and cool completely on rack.
9. After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
10. Ganache:
11. Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
12. Wisk together until chocolate is shiny and of "drizzly" consistency.
13. Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
14. Dust with powdered sugar, if desired.
15. **This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.
Title: Kolackys
Ingredients:
- 1/2 unsalted butter
- 1/2 cream cheese
- 1 salt
- 2 all-purpose flour
- 1/2 granulated sugar
- 2
- 1
Instructions:
1. In a bowl (and using a wooden spoon, your hands or electric mixer) combine butter and cream cheese; stir in salt.
2. Gradually add flour, making a sticky dough.
3. Sprinkle outside of dough with flour, wrap in plastic and refrigerate for at least 1 hour (or up to 24 hours).
4. When dough has chilled, preheat oven to 350 degrees Fahrenheit.
5. Working with 1/4 of the dough at a time, roll it out to less than 1/4" thickness, using flour as necessary to prevent sticking.
6. Cut into 2" squares and put a dollop of preserves in center of each square.
7. Spread preserves across the diagonal, stopping SHORT of the edges.
8. Either roll up and seal, or fold into triangles. If the latter, bring corners up together, and pinch across the center.
9. Brush with egg whites and sprinkle with sugar, before placing on greased cookie sheet.
10. Bake 10 to 15 minutes; cool slightly or completely before serving.
Title: The Healthiest Banana and Blueberry Muffins
Ingredients:
- 2 self-raising flour
- 1/2 brown sugar
- 1 egg
- 1 skim milk
- 1/2 low-fat milk
- 2 bananas
- 100 fresh blueberries
- frozen blueberries
Instructions:
1. Lightly grease a 12 hole muffin pan.
2. Combine flour and sugar in a bowl. Mix the egg, yoghurt and milk together and add to the flour mix. Stir until just combined (do not over-mix, there should be some lumps in the mix). Stir in bananas and blueberries.
3. Divide mixture between pan holes.
4. Cook in a moderate oven, 180 degrees, for about 20 to 25 minutes or until skewer comes out clean.
5. Let stand in pan for 5 minutes before turning out onto a wire rack to cool.
Title: Cherry Cobbler - Too Easy & Delicious To Be True!
Ingredients:
- 2 cherry pie filling
- 1 all-purpose flour
- 1/4 sugar
- 1/2 butter
- 5 margarine
- 1 1/4 egg
- 1/2 fresh lemon rind
- 1
- 1 1/2
Instructions:
1. Stir together pie filling, cherries, and 2 TBS flour.
2. Stir in almond extract.
3. Place in a lightly greased 8-inch square baking dish.
4. Trim crusts from bread slices; cut each slice into 5 strips.
5. Arrange bread strips over fruit mixture.
6. Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.
7. Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.
8. Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!
9. VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages) frozen peaches, thawed and drained, for cherry pie filling and canned cherries.
10. Omit almond extract and grated lemon rind.
11. Proceed as directed.
12. Berry Cobbler: Substitute 1 (21-ounce) can blueberry pie filling and 2 (10-ounce) packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries.
13. Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.
14. Proceed as directed.
Title: Butter Caramel Cupcakes
Ingredients:
- 200 chocolate
- 125 butter
- 100 sugar
- 100 butter
- 200
Instructions:
1. Take about 50-60 small paper cups and in each one put one almond, hazelnut or similar or one dried sour cherry or cranberry.
2. Melt chocolate and butter.
3. In each paper cup add just enough chocolate mixture to cover the fruit. Leave to cool.
4. Caramelize the sugar until light brown.
5. In caramelized sugar add the ground nut and stir a little.
6. Pour this mixture in a tin, in which you added a bit of water and leave to cool.
7. After the caramel is cooled, crumble it and blend it until nice and powdery.
8. Whisk the butter for a few minutes, and add the caramel.
9. Top every cupcake with this mixture and leave to cool.
Title: Apple Cake
Ingredients:
- 3 apples
- 1/2 sugar
- 1/4 margarine
- 1 vanilla
- 1 flour
- 1/2 cinnamon
- 1/2 nutmeg
- 1 baking powder
- 1 baking soda
- 1/2 water
Instructions:
1. Preheat oven to 350 degrees.
2. Core, peel, and dice apples (about 3 cups).
3. Mix together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
4. In a separate mixing bowl, cream the sugar, margarine, and vanilla until fluffy (depending on the margarine you use, it might not get very fluffy, but blend at high speed for several minutes).
5. To the creamed mixture, alternately add the dry ingredients and water while mixing. Scrape the sides of the bowl and finish mixing.
6. Pour the batter into an 8" square glass baking dish.
7. Bake 40-45 minutes, or until slightly crispy around the top and edges.
8. Serve warm.
Title: Danish Knots (Kringler) Light Flaky Baked Whipped Cream Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1/2 firm butter
- 1 heavy whipping cream
- sugar
Instructions:
1. Sift flour, sugar, and baking powder together in a bowl. Cut in butter until particles are the size of rice kernels. (I allow butter to slightly soften at room temperature while I gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm).
2. In a separate bowl, whip heavy whipping cream until soft peaks form. (Whip it until it is the consistency of whipped cream used for topping a slice of pie).
3. Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball.
4. Roll a fourth of the dough at a time into a 6 by 4 inch rectangle. Sprinkle crushed loaf sugar over the dough, pressing in lightly. (I use granulated sugar instead of loaf sugar.) Cut into 6 by ¼ inch strips. Form into figure eights or loose knots to resemble pretzels. Place on ungreased parchment paper-lined cookie sheets. (Note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. Otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw).
5. Bake at 400F degrees about 12 minutes or until lightly golden. (Because oven temperatures vary, I bake mine for 16 minutes to achieve lightly golden color all over. Watch closely for they burn easily.) Store in an airtight cookie tin at room temperature.
Title: Kahlua Espresso Brownies
Ingredients:
- 1/2 unsalted butter
- 3 eggs
- 2 sugar
- 1 1/4 vanilla
- 1 instant espresso powder
- 3 Kahlua
- 2 flour
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F And butter and flour a 9-inch square baking pan, knocking out excess flour.
2. Melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
3. Beat together eggs, sugar, vanilla, espresso powder, and KAHLÚA until mixture is thickened and pale. Beat in chocolate mixture. Sift together flour, baking powder, and salt and beat into batter just until blended well.
4. Spread batter evenly in pan bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool completely.
Title: Plum-Streusel Kuchen
Ingredients:
- 1 2/3 all-purpose flour
- 1/2 sugar
- 1/2 ground cinnamon
- 1 light corn syrup
- 2 sugar
- 1/3 baking powder
- 1 salt
- 1/4 margarine
- 1/4 butter
- 1/2 plain fat-free yogurt
- 2 water
- 1 1/2 vanilla extract
- 3/4 lemon rind
- 1 egg
- 2 plums
Instructions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Place 1/3 cup flour, 1/2 cup sugar, and ground cinnamon in a food processor, and pulse the mixture 2 to 3 times.
4. With processor on, slowly add the oil and corn syrup through food chute, processing until the mixture resembles coarse meal.
5. Remove the streusel mixture from the food processor, and set aside.
6. Place 1 1/3 cups flour, 1/3 cup sugar, baking powder, and salt in a food processor, and pulse mixture 2 to 3 times.
7. Add the margarine, and process until mixture resembles coarse meal. Place margarine mixture in a large bowl.
8. Combine yogurt, water, vanilla, rind, and egg, and stir with a whisk.
9. Stir yogurt mixture into margarine mixture in a large bowl until blended.
10. Spoon batter into a 9-inch round cake pan coated with cooking spray.
11. Sprinkle half of streusel mixture evenly over batter.
12. Top with plums, arranging in a circular pattern.
13. Sprinkle the remaining streusel mixture evenly over the plums.
14. Bake kuchen at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.
15. Cool on a wire rack.
Title: Cookies of Oats and M&m's
Ingredients:
- 225 butter
- 115 sugar
- 100 brown sugar
- 1 egg
- 220 flour
- 1/2 oats
- 1 cream of tartar
- 1/2 baking soda
- 1/4 salt
- 2
- 1
- 1/2
Instructions:
1. Pre-heat the oven at 180 degrees.
2. Mix in a bowl both kinds of sugar and the butter until they become creamy and sponge, then mix the egg with them.
3. In another bowl combine the flour, the oats, the cream of tartar, the baking soda and the salt.
4. Mix all this with the other contains from the other bowl.
5. Add the M&M's, the cornflakes, the coconut and the nuts.
6. Form the cookies with a spoon and lay them on a baking dish covered with baking paper, bake the cookies from 10 to 13 min or until they're lightly golden-brown.
7. Let them cool-down completly before eating them.
Title: Graham Coconut Squares
Ingredients:
- 2 graham cracker crumbs
- 1 brown sugar
- 1 milk
- 1 baking powder
- 1 vanilla
- 1/2 butter
- 1 coconut
- 1 egg
- 1 icing sugar
- 2 butter
- 1 milk
Instructions:
1. Cake:
2. Mix all ingredients and put into a greased 9 x 9 inch baking pan.
3. Bake at 350F until golden,about 30 minutes.
4. Icing:
5. Mix ingredients with a little milk to get the consistency you want.
6. Pour over cooled squares.
Title: Muscat Wine Sweet Cake With Grapes
Ingredients:
- 1 1/2 olive oil
- 1 unbleached all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 baking soda
- 2 sugar
- 8 sugar
- 3 unsalted butter
- 2 extra virgin olive oil
- 1 eggs
- 1 lemon rind
- 1 vanilla extract
- 1 red seedless grapes
- 1 1/2
Instructions:
1. First Preheat your oven to 400°F.
2. Take out your 10inch springform pan and brush with olive oil.
3. Line the bottom of your pan with parchment, and then brush parchment with olive oil.
4. Sift flour, baking powder, salt and baking soda into a bowl.
5. In another bowl, whisk 3/4 cup sugar, 6 tablespoons butter, and 3 tablespoons EVOO, and then whisk in eggs both peels, and vanilla.
6. Add flour mixture alternatively with your wine in 3 additions each, whisking just until the mixture is smooth after each addition.
7. Transfer your batter to your prepared springform pan, and smooth top.
8. Drop grapes gently over the top of batter (scatter them).
9. Bake your cake in your preheated oven approximately 20 minutes, until the top is set.
10. Dot the top of your cake with 2 tablespoons of butter, and then sprinkle two tablespoons of sugar over.
11. Bake until golden brown and tested comes out clean, approximately 20 more minutes.
12. Cool in the pan on a wire rack for approximately 20 minutes.
13. Release the sides of the pan and serve slightly warm or at room temperature.
Title: Billie Moore’s “mother’s Syrup Coconut Pie
Ingredients:
- 1 light corn syrup
- 1 dark corn syrup
- 4 flour
- 6 eggs
- 1/4 margarine
- 2 vanilla
- 1 1/2 sweetened flaked coconut
- 2
Instructions:
1. Mix sugar and flour.
2. Beat eggs, and add in syrup, sugar mixture, coconut and margarine.
3. Pour into unbaked pie crusts.
4. Bake at 400° for 10 minutes.
5. Reduce heat to 350°, and bake additional 50 minutes.
Title: Easy Malva Pudding
Ingredients:
- 2 sugar
- 2 eggs
- 2 cake flour
- 2 salt
- 1 bicarbonate of soda
- 2 vinegar
- 2 butter
- 2 milk
- 1 1/2 sugar
- 1 1/2 water
- 1 butter
- 250
Instructions:
1. Beat the eggs and sugar until light and creamy.
2. Add the apricot jam to this mixture and beat inches
3. Add the flour, bicarbonate soda and salt and beat.
4. Melt the butter in the microwave and add the vinegar.
5. Add to the egg mixture and while beating add the milk.
6. (mixture is very runny).
7. Pour into a dish 25cm x 30cm.
8. Bake at 350 deg c for about 1 hour.
9. While it is baking boil all the sauce ingredients for 10 minutes in the microwave on high stirring occasionally.
10. When the cake is cooked stab all over with a skewer. Pour over the sauce and allow to soak inches Serve with either fresh cream or custard.
Title: Molten Chocolate Lava Cakes
Ingredients:
- 2/3 arrowroot
- 2 soymilk
- 1/4 spinach
- 2 soymilk
- 1/4 raw zucchini
- 1 pure maple syrup
- 1/3 flax seed meal
- 1/4 apple cider vinegar
- 1/4 vanilla extract
- 1 instant coffee
- 1/2 cocoa powder
- 2 baking powder
- 2 baking soda
- 1 sea salt
- 1/2
- 1/3
- 1 1/2
- 3/4
- 1/4
Instructions:
1. Preheat oven to 350'F. Lightly spray 8 oven safe large ramekins or custard cups and place on a cookie sheet.
2. FOR THE MOLTEN CENTER.
3. In a small, heavy pot, combine the chips, cornstarch, and soy milk. Stir constantly over medium-low heat until the chips are melted and the texture is smooth. Turn off heat and set aside.
4. FOR THE CAKE:.
5. In a blender or food processor, blend together the spinach, soy milk, zucchini to a smooth puree. Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.
6. In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Pour the wet ingredients into the dry and whisk together to combine.
7. Scoop about 1/4 cup of the cake batter into each ramekin, then place a large spoonful (about 2 tablespoons of filling on it (try not to touch the sides of the ramekin otherwise it will not work). Cover with more batter so that the ramekin is 2/3 full.
8. Bake the cakes in your preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry. The middle will remain moist, as that's where the molten filling is. Remove from oven and cool for 10 minutes.
9. Turn cakes out onto serving dishes. Serve immediately. You can garnish with fresh raspberries and vegan whipped cream if desired.
10. You can half this recipe also.
11. Bon Appetit!
12. Variation: Omit the molten center and gently stir 2/3 cup chocolate chips to the batter before filling the pan. Maybe be baked as cupcakes.
Title: Irony's Pumpkin Bran Cake
Ingredients:
- 2 flour
- 1/2 table salt
- 1/2 ground cloves
- 1/4 ground allspice
- 2 baking powder
- 1 baking soda
- 1 1/2 cinnamon
- 1/4 ground ginger
- 1 1/2 sugar
- 4 eggs
- 1/2 pumpkin puree
- 2 raisins
- 1
Instructions:
1. Whisk together dry ingredients in a bowl.
2. In a second bowl, whisk together eggs, oil, pumpkin and All-Bran. Add dry ingredients, stirring until just mixed. Stir in raisins.
3. Spray a non-stick Bundt pan with cooking spray. Pour batter into pan. Bake in preheated 350°F oven about 50 min, until a toothpick inserted into center comes out clean.
4. Cool 10 minutes in pan before turning out onto a cooling rack to finish cooling.
Title: Cranberry-Coconut Bread Pudding Pie
Ingredients:
- 1 dried sweetened cranberries
- 1/2 spiced rum
- 3 eggs
- 3 sugar
- 3/4 vanilla extract
- 2 salt
- 1/2 ground nutmeg
- 1/2 heavy cream
- 2 milk
- 1 3/4 sweetened flaked coconut
- 8 jellied cranberry sauce
- 1 spiced rum
- 1 water
- 2 vanilla
- 2
- 1/2
Instructions:
1. Put dried cranberries and spiced rum in a microwave-safe bowl. Microwave on high 1 minute or until hot. Remove and let stand 15 minutes or until cranberries are softened and plumped. Drain, reserving liquid for the Cranberry-Rum Sauce (about 2 Tbsp).
2. Meanwhile, heat oven to 350ºF. You’ll need a greased 9-in. deep-dish pie plate and a large roasting pan. Bring about 8 cups water to a boil in microwave or on stove.
3. . Whisk eggs, egg yolks, sugar, vanilla, salt and nutmeg in a large bowl until blended. Whisk in heavy cream and milk. Set aside.
4. Slice bread into 3/4-in. slices. Reserve 10 of the nicest (for the “crust”), then cut remaining into bite-size chunks.
5. Dip each of the 10 slices of bread into the egg mixture until generously and evenly moistened. Arrange the slices vertically around the edge of the dish. (The slices should extend a little above the rim.) Press the bottoms of the slices against the dish to fit its shape.
6. In a large bowl, toss remaining bread chunks, the drained cranberries and 3/4 cup of the coconut. Fill center of pie plate with mixture. Pour egg mixture evenly over top, making sure to soak all the bread pieces. Sprinkle with remaining 1/4 cup coconut.
7. Put pie plate into roasting pan; place on oven rack. Pour hot water into pan to come about halfway up sides of pie plate.
8. Bake 50 to 60 minutes, until golden and firm in center. Serve warm with Cranberry-Rum Sauce.
9. Cranberry-Rum Sauce: In a microwave-safe bowl, whisk cranberry sauce, spiced rum , water and vanilla extract. Microwave on high 2 minutes. Whisk and microwave 1 minute more until smooth and hot.