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Toasted Coconut Bread Pudding

Creamy bread pudding mixed with toasted coconut.
Course Dessert
Cuisine English
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 588kcal


For Bread Pudding:

  • ¾ cup full fat coconut milk
  • 1 ½ cup milk
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • cup sugar
  • pinch of salt
  • ½ loaf sweet bread
  • 1 cup toasted coconut


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.


Serving: 1serving | Calories: 588kcal | Carbohydrates: 56.9g | Protein: 15.2g | Fat: 34.3g | Saturated Fat: 21.9g | Cholesterol: 261mg | Sodium: 550mg | Potassium: 148mg | Fiber: 1.8g | Sugar: 21g | Calcium: 114mg | Iron: 3mg