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Coconut Cream Bread Pudding
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
Equipment:
Large mixing bowl
baking dish
whisk
oven
measuring cups and spoons
Cuisine Type: American
Coconut Cream Bread Pudding is a luscious and tropical twist on a classic dessert that combines the comforting flavors of bread pudding with the rich creaminess of coconut. This indulgent treat features cubes of bread soaked in a mixture of coconut milk, eggs, and sugar, creating a custard-like consistency that’s both satisfying and delightful.
The addition of shredded coconut adds texture and enhances the tropical flavor, making this dessert perfect for special occasions or a cozy night in. This recipe is wonderfully versatile, allowing you to customize it with additional flavors such as vanilla or rum, and even incorporating fruits like pineapple or mango for an extra burst of flavor.
It can be served warm with a drizzle of coconut cream or chilled for a revitalizing summer dessert. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this Coconut Cream Bread Pudding is sure to impress your guests and leave them craving more.
Ingredients:
- 6 cups cubed day-old bread
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut
- Optional: toasted coconut flakes for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking. This will guarantee easy removal of the bread pudding once it’s baked.
- In a large mixing bowl, whisk together the coconut milk, heavy cream, eggs, sugar, vanilla extract, and salt until fully combined. This mixture will serve as the custard base for your bread pudding, so be sure to mix thoroughly.
- Add the cubed bread to the custard mixture and gently fold until all the bread is soaked and well-coated. Allow the bread to sit for about 10 minutes, giving it time to absorb the liquid and soften.
- Stir in the shredded coconut, distributing it evenly throughout the bread mixture. Then pour the entire mixture into the prepared baking dish, spreading it out evenly. This will guarantee even cooking and a consistent texture.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent over-browning.
- Once baked, remove the bread pudding from the oven and let it cool for about 10 minutes before serving. For an added touch, drizzle with coconut cream or top with toasted coconut flakes for garnish.
Extra Tips:
For an extra layer of flavor, you can soak the bread cubes in a splash of rum or add spices like cinnamon or nutmeg to the custard mixture. If you prefer a denser pudding, use less bread or more custard liquid.
This dish can also be made ahead of time; simply prepare it the day before and refrigerate overnight before baking.
Enjoy this tropical delight warm or chilled, and don’t forget to share with friends!
