Coconut Bread Pudding
A classic bread pudding that has been elevated with the addition of coconut milk and coconut flakes.
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 is an easy variation on a traditional bread pudding. If you love coconut then give this recipe a try. You won't be disappointed.