coconut bread pudding recipe

Written ByJenny Smyth Posted on
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The Best coconut bread pudding recipe

I’ve always been a fan of traditional bread pudding, but when I stumbled upon a recipe for coconut bread pudding, I knew I had to give it a try. This dessert is a game-changer for anyone who loves the warm, comforting feeling of bread pudding but wants to mix things up with a tropical twist.

The addition of shredded coconut adds a delightful texture and flavor that complements the rich, eggy goodness of the bread perfectly. My family and I can’t get enough of this recipe, and it’s become a staple in our household for special occasions and everyday treats alike.

One of the best things about this recipe is that it’s incredibly easy to make and requires minimal prep time – just throw all the ingredients in a bowl and mix until you’re satisfied with the consistency. This makes it perfect for busy weeknights or holiday gatherings when everyone needs something delicious and comforting to enjoy together.

Coconut Bread Pudding

4.6 from 1082 votes

This rich and creamy coconut bread pudding is a delightful dessert that combines the tropical flavors of coconut with the comforting texture of bread pudding. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 loaf brioche bread, cubed
2 cups coconut milk
1 cup whole milk
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
3 large eggs
1/2 cup shredded coconut

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease a baking dish with butter and set aside.
3In a large mixing bowl, combine the coconut milk, whole milk, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt.
4Stir until the sugars are dissolved.
5Add the eggs to the milk mixture and whisk until well combined.
6The mixture should be smooth and slightly thickened.
7Add the cubed brioche bread to the milk and egg mixture.
8Gently press the bread down to ensure it absorbs the liquid.
9Let it soak for 10 minutes, stirring occasionally, until the bread is fully saturated and slightly softened.
10Fold in the shredded coconut.
11Transfer the bread mixture to the prepared baking dish.
12Sprinkle the top with additional shredded coconut if desired.
13Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
14The center should be set and slightly jiggly.
15Remove from the oven and let it cool for 5-10 minutes before serving.
16This allows the pudding to set and makes it easier to serve.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 450mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 10g

📝Notes

Tips: For a richer flavor, use a brioche bread with a higher fat content. You can also add a layer of caramel sauce on top before serving.

Watch Video Of How Coconut Bread Pudding Works

Coconut bread pudding is always a good idea for any occasion. It’s a comforting and delicious dessert that everyone will love. This recipe works well for family gatherings, potlucks, or even a cozy night in.

You can serve it warm with a scoop of vanilla ice cream or coconut whipped cream for an extra special treat. It’s also great for using up leftover bread, making it a practical and tasty way to reduce food waste. Whether you’re a fan of traditional bread pudding or looking to try something new, this coconut twist is sure to become a favorite in your home.

I always make sure to have all the ingredients on hand. I love knowing that I have a delicious and comforting dessert ready to go for any occasion. This is a foolproof recipe that you can always rely on.

It is so satisfying to bake and serve and it is something we can all enjoy.

❓ Frequently Asked Questions About Coconut Bread Pudding

Q: What type of bread is best for coconut bread pudding?

For this recipe, I recommend using a hearty, dense bread like challah or brioche. The extra moisture in these breads helps to keep the pudding moist and gives it a lovely texture.

Q: Can I use sweetened shredded coconut instead of unsweetened?

Yes, you can definitely use sweetened shredded coconut if that’s what you have on hand. Just be aware that it may add a bit more sugar to your pudding than the unsweetened variety.

Q: How long does coconut bread pudding keep in the fridge?

This pudding will keep in the fridge for up to 3 days. You can also store it in an airtight container at room temperature for up to 2 hours or freeze it for up to 2 months.

Q: Can I make coconut bread pudding ahead of time?

You can actually prepare the mixture up to a day in advance and store it in the fridge until you’re ready to bake it. Just be sure to let it come to room temperature before baking.

Q: What’s the best way to reheat leftover coconut bread pudding?

I find that reheating leftover pudding in the oven works best – simply place it on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through.

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