Do y'all feel like bread pudding is underrated? I definitely do. You can make it sweet or savory so easily and it is freaking good either way. You can basically create the base and then add any type of flavor you want. I went with a Toasted Coconut Bread Pudding this time around, but trust me when I say I've big bread pudding plans for this blog!
I want to add a disclaimer, though. If you're looking for the coconut flavor to punch you in the mouth, this isn't the recipe for you. This recipe is a lot more mellow. There is a lot of flavor and it is delicious, but it's not like a tropical vacation in your mouth, if that makes sense.
Also, I am a big toasted coconut fan, but some people don't like it. If you're one of those people, leave the coconut untoasted, it won't change the recipe at all!
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For in-depth “whys” and “howtos”, skip to the end of this post!
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Recipe
Toasted Coconut Bread Pudding
Ingredients
For Bread Pudding:
- ¾ cup full fat coconut milk
- 1 ½ cup milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ⅓ cup sugar
- pinch of salt
- ½ loaf sweet bread
- 1 cup toasted coconut
Instructions
For Bread Pudding:
- Preheat oven to 350 degrees (F). Spray 4 small ramekins or 1 8x8 baking dish with non-stick spray and set aside.
- In a small bowl combine coconut milk, milk, vanilla, eggs, sugar, and salt. Whisk until fully combined.
- Cut the bread into chunks no larger than an inch and place in a large bowl.
- Pour the mixture over the bread and add the toasted coconut. Mix until all of the bread is coated with the mixture. Allow to sit for 10 minutes.
- Fill either the ramekins or the baking dish with the mixture.
- Place in the preheated oven and bake for 25-30 minutes if using the smaller ramekins and 40-45 minutes if using a baking dish.
- Remove from oven and allow to cool. Top with whipped cream and more toasted coconut if desired.
Nutrition
Toasted Coconut Bread Pudding
- Preheat oven to 350 degrees (F). Spray 4 medium ramekins (I used ones like this) or 1 8x8 baking dish (I used one like this) with non-stick spray and set aside.
- In a small bowl combine coconut milk (make sure you shake the coconut milk well before opening the can), milk, vanilla, eggs, sugar, and salt. Whisk until fully combined.
- Cut the bread (I prefer to use brioche bread) into chunks no larger than an inch and place in a large bowl.
- Pour the mixture over the bread and add the toasted coconut. Mix until all of the bread is coated with the mixture. Allow to sit for 10 minutes, this will give the bread time to soak up some of the mixture.
- Fill either the ramekins or the baking dish with the mixture.
- Place in the preheated oven and bake for 25-30 minutes if using the smaller ramekins and 40-45 minutes if using a baking dish.
- Remove from oven and allow to cool. Top with whipped cream and more toasted coconut if desired.
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Sandra Crozier says
How many cups is a half loaf of sweet bread, please? Thank you
Nicky says
These were soooo good. I made them for breakfast this morning. Super yummy and easy-to-follow directions! My only problem was I overfilled four 8 oz. ramekins, and they spilled over and took longer to bake. I need to buy more ramekins and divide the bread pudding better, so they don’t overflow. Ellie, your recipe is wonderful. I love your ramekins! Where are those from?!?!?!
Ellie Haley says
I bought them at Marshall’s and have looked everywhere online for them so I could link them on my page, but haven’t been able to find them 😩