Coconut Bread Pudding
If you have a loaf of day old bread, preferably French bread, then this coconut bread pudding recipe is a must try for sure. If you are like me and hate to waste food, then this recipe is for you. I bought a loaf of French bread with one thing in mind, then my day got away with me and so the next day I was staring at a loaf of crusty day old bread knowing it would no longer work for the recipe I had planned. Not wanting to see it go to waste I decided to make bread pudding.
Everyone in my family loves bread pudding, lucky for me. This time I decided to jazz it up a bit with some coconut milk and cream as well and flaked coconut for a more exotic flavor. We all love coconut so I knew it would be a hit. I’ve made coconut bread pudding before, but to be honest not in a few years. It’s a simple recipe that doesn’t require much in the way of modifications from a traditional bread pudding, just substitute the regular milk and cream for coconut milk and cream (or one of them at least), some coconut extract and some flaked coconut and there you have it.
The process for coconut bread pudding is pretty much the same as regular bread pudding and the time it takes is also the same. Though not a quick dessert, it sure is a tasty one. If you like a sauce then try my rum caramel sauce which is perfect to complete the dish.
What you need for Coconut Bread Pudding:
- A loaf of day old French bread (or other large crusty bread)
- butter or spray oil
- Coconut milk and coconut cream (or at least one of them)
- coconut extract (not absolutely necessary but helps boost the coconut flavor for sure)
- vanilla extract, to bump up all of the flavors
- eggs
- sugar
- salt
- ground cinnamon
- ground nutmeg
- flaked coconut
Coconut Bread Pudding
Equipment
- 1 large casserole dish or baker
Ingredients
- 1 Tbsp butter, or non stick spray
- 1 loaf day old French Bread, cut into 1" cubes *or other large sturdy loaf
- 4 lg Eggs
- 1 lg egg yolk
- ¾ cup granulated sugar
- 1 can coconut milk
- 1 can coconut cream
- 1 Tbsp coconut extract
- 1 tsp vanilla extract *optional I like to add it for a bump in flavor
- 1 cup flaked coconut, plus more for the top
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp salt
Instructions
- Preheat oven to 325℉
- Butter or spray your casserole dish and set aside
- Cut the bread into 1" cubes and set aside
- In a large bowl combine the 4 lg Eggs, 1 lg egg yolk, ¾ cup granulated sugar, 1 can coconut milk, 1 can coconut cream,1 Tbsp coconut extract, 1 tsp vanilla extract *optional, ½ tsp ground cinnamon, ½ tsp ground nutmeg and 1 tsp salt. Stir to combine well
- Add in the 1 cup flaked coconut and mix through
- Add the bread cubes and fold them in until they are all evenly coated with the coconut mixture, set aside for 20-30 minutes
- Pour the mixture into your prepared baking dish and place in the preheated oven for 30 minutes. After 30 minutes sprinkle the top with about 1/4 cup of flaked coconut and return to the oven to continue baking until lightly golden and the center springs back to the touch. (It should take a minimum of 1 hr)
- Serve warm and enjoy. I like to serve it with ice cream or a rum caramel.
Notes
This super easy bread pudding is as tasty as it is easy.
