Name: Coconut Cream Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 8 slices stale bread (such as challah or brioche, cut into 1-inch cubes); 2 cups full-fat coconut milk; 1 cup heavy cream; 0.75 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.5 cup shredded sweetened coconut

Oh, where do I even begin with this Coconut Cream Bread Pudding? It’s one of those recipes that just feels like a warm hug. I remember the first time I made it; it was a rainy Sunday afternoon, and I was craving something comforting and sweet, but didn’t want to go through the fuss of a complicated cake. I had some leftover challah bread and a can of coconut milk in the pantry, and a lightbulb just went off. This recipe, my friends, is the result of that happy accident, and it has since become an absolute staple in my kitchen. It’s unbelievably moist, packed with that tropical coconut flavor we all adore, and it’s surprisingly easy to whip up, even on a weeknight. Honestly, if you’re a fan of classic bread pudding but crave something with a little more tropical flair, you are going to be obsessed. It’s so much more than just a dessert; it’s a memory-maker, a crowd-pleaser, and my personal go-to when I need a little sweet escape. This coconut cream bread pudding is truly something special.

What is coconut cream bread pudding?

So, what exactly is this magical concoction? Think of your favorite classic bread pudding, but imagine it infused with the rich, creamy, and slightly sweet essence of coconut. It’s essentially stale bread (or any good-quality bread, really!) soaked in a luscious custard made with eggs, sugar, and, of course, plenty of creamy coconut milk. We also often add shredded coconut to really amp up that flavor and texture. When it bakes, the bread soaks up all that delicious liquid, becoming incredibly tender and moist, while the edges get delightfully golden and slightly crisp. The coconut milk provides an unparalleled richness and a subtle, exotic flavor that just elevates it beyond anything you might have tasted before. It’s a simple concept, really – transforming humble bread into something utterly decadent – but when you add that Coconut Cream element, it becomes an entirely new level of deliciousness. It’s less about a fancy technique and more about letting the incredible flavors of coconut shine through.

Why you’ll love this recipe?

Let me tell you, there are so many reasons why this Coconut Cream Bread Pudding has earned a permanent spot in my recipe binder, and why I’m so excited to share it with you. First and foremost, the FLAVOR. Oh, the flavor! It’s like a little vacation for your taste buds. The rich, sweet custard infused with coconut milk is just divine. It’s not overly sweet, but has this perfect balance that makes you want to go back for another spoonful (or three!). And then there’s the texture: soft, moist, and utterly comforting, with those little crispy edges that are just divine. What I absolutely adore is how surprisingly SIMPLE this recipe is. You don’t need any fancy equipment or complicated steps. Most of the ingredients are pantry staples, making it a lifesaver when a craving strikes. It’s incredibly COST-EFFECTIVE too, using up leftover bread that might otherwise go to waste. Plus, it’s so VERSATILE! I’ll share some serving ideas, but honestly, it’s fantastic served warm with a scoop of Ice Cream, or even just on its own. It’s a recipe that feels special enough for guests but is also perfect for a cozy night in. It’s the kind of dish that makes the whole house smell amazing while it’s baking, and that alone is worth its weight in gold. I’ve tried making this with different types of milk, like almond or oat, and while they work, the full-fat coconut milk really delivers that signature creamy richness I love. This is definitely one of those recipes that feels like a secret weapon in your culinary arsenal.

How do I make coconut cream bread pudding?

Quick Overview

The beauty of this Coconut Cream Bread Pudding lies in its straightforward approach. You’ll essentially be cubing your bread, whisking together a rich custard base with coconut milk, letting the bread soak it all up, and then baking it until golden and set. The ‘secret’ is in giving the bread enough time to really absorb the custard, which makes for an incredibly moist and tender result. We’ll also be adding a simple, luscious glaze at the end that just brings everything together. It’s a process that’s forgiving and delivers maximum deliciousness with minimal fuss. Trust me, even if you’re new to baking, you can totally nail this!

Ingredients

For the Main Batter:
This is where all the magic starts! I like to use day-old challah or brioche bread because their slightly sweet and eggy nature really complements the coconut. But honestly, a good quality French baguette or even sourdough works beautifully. The key is that it’s a bit dry so it can soak up all that glorious custard. You’ll need about 6-8 cups of cubed bread. Using full-fat canned coconut milk is non-negotiable here – it’s what gives this pudding its signature creamy, dreamy texture and flavor. Don’t skimp on this! Make sure to shake the can well before opening, or even better, refrigerate it overnight and scoop out the thick cream from the top for an extra decadent touch. For sweetness, granulated sugar is your friend here, but you can also experiment with Brown Sugar for a deeper caramel note. And of course, a few large eggs to bind it all together and create that beautiful custard. A pinch of salt is crucial to balance the sweetness and enhance all the other flavors. Vanilla extract is a must for that classic comforting aroma and taste. I also love adding a good amount of shredded sweetened coconut – it gives little pops of texture and intensifies the coconut flavor even more. Make sure it’s shredded, not flaked, for the best texture.

For the Filling:
This isn’t a complex filling, it’s more about enhancing the coconut goodness. Sometimes I like to add a little extra shredded coconut directly into the custard mixture, but if you want a more pronounced “filling” experience, you can whisk together a couple of tablespoons of shredded coconut with a tablespoon of melted butter and a teaspoon of sugar, then sprinkle this in the layers. This gives little pockets of toasted coconut goodness throughout the pudding. Some people also love to add a few drops of coconut extract if they’re really going for that tropical punch, but I find the coconut milk and shredded coconut are usually enough for me. You can also add a handful of toasted macadamia nuts or even some chopped fresh pineapple if you’re feeling adventurous – but keep it simple for the first time, you can always experiment later!

For the Glaze:
This glaze is super simple and adds a beautiful finishing touch. It’s basically a simple mixture of powdered sugar, a little bit of melted butter, and a splash of coconut milk (or even just regular milk if you’re out) to get it to the right drizzling consistency. You want it thick enough to coat the pudding beautifully but thin enough to drizzle. I sometimes add a tiny bit of vanilla extract to this too, just to tie it all together. For a little extra flair, a sprinkle of toasted shredded coconut over the top right after drizzling the glaze is always a good idea. It looks gorgeous and adds another layer of texture. You can also add a tiny pinch of salt to the glaze to make the sweetness pop even more.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated. You want it at 350°F (175°C). While the oven is heating up, grab your baking dish. I usually use a 9×13 inch baking dish, but any similar size will work. You can grease it lightly with butter or cooking spray, but I find that if I’m using challah or brioche, it’s usually rich enough that it doesn’t stick. If you’re worried, a quick spray of cooking oil is all you need. The key is to have it ready to go so your bread can start soaking without delay.

Step 2: Mix Dry Ingredients

If you haven’t already, now’s the time to cube your bread. I like my cubes to be about 1-inch in size – not too big, not too small. Place these cubes into a large mixing bowl. If you’re adding extra shredded coconut to the main batter, toss it in now with the bread cubes. Make sure you’ve got plenty of bread; it looks like a lot, but it will compress as it bakes. Give it a gentle toss to distribute the bread evenly in the bowl.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, whisk together your eggs. Then, pour in the full-fat coconut milk (remember to shake it or get that thick cream!), granulated sugar, vanilla extract, and that pinch of salt. Whisk everything together really well until it’s smooth and uniform. You don’t want any streaks of egg yolk or white visible. This is your luscious custard base, and it smells amazing already!

Step 4: Combine

Now, it’s time to bring them together. Pour the wet ingredients over the bread cubes in the large bowl. Using a spatula or a large spoon, gently fold and press the bread into the custard. Make sure all the pieces are getting coated. It might look like there’s a lot of liquid, but don’t worry, the bread will soak it all up. Let this mixture sit for at least 20-30 minutes, or even longer if you have time. The longer it sits, the more tender and moist your bread pudding will be. You can even let it sit in the fridge for a few hours or overnight, which is a great make-ahead tip!

Step 5: Prepare Filling

If you’re adding any extra “filling” elements, like the toasted coconut and butter mixture I mentioned, prepare that now. It’s just a quick whisk of shredded coconut, a little melted butter, and a touch of sugar. This step is entirely optional, but it adds little pockets of flavor and texture that are really delightful.

Step 6: Layer & Swirl

Pour about half of the soaked bread mixture into your prepared baking dish. If you’re using that optional coconut filling, sprinkle half of it over this layer. Then, spoon the remaining bread mixture on top, followed by the rest of the filling. Gently press it down to create an even layer. I like to give it a gentle swirl with my spatula at this stage, just to distribute the bread and custard a bit more evenly. This helps prevent any dry spots and ensures a consistent texture throughout.

Step 7: Bake

Pop the dish into your preheated oven. Bake for about 45-60 minutes. The exact time can vary depending on your oven and the depth of your dish. You’re looking for it to be golden brown on top and set in the center. A good way to check for doneness is to insert a knife near the center; it should come out mostly clean, or with just a few moist crumbs. If the top is browning too quickly, you can loosely tent it with foil. I usually like to give it a gentle shake; it should be slightly jiggly in the center but not completely liquid.

Step 8: Cool & Glaze

Once it’s baked, carefully remove the bread pudding from the oven. Let it cool on a wire rack for at least 15-20 minutes before glazing. This is important because it allows the custard to finish setting up. While it’s cooling, whisk together the powdered sugar, melted butter, and a splash of coconut milk (or regular milk) until you have a smooth, drizzly glaze. Once the bread pudding has cooled slightly, drizzle the glaze all over the top. If you’re adding toasted coconut on top, sprinkle it on immediately after the glaze.

Step 9: Slice & Serve

Now for the best part! Once it’s had a chance to cool a bit more (though it’s still wonderfully warm and gooey), slice it into squares. Serve it warm, perhaps with a dollop of whipped cream, a scoop of vanilla ice cream, or even just as it is. The combination of the warm, creamy pudding and the sweet glaze is pure bliss. I sometimes like to serve it with fresh berries on the side to cut through the richness a bit. Enjoy every single bite!

What to Serve It With

This Coconut Cream Bread Pudding is so versatile, it’s welcome at almost any meal or occasion. For a cozy BREAKFAST, I love to serve it warm with a strong cup of coffee. The sweetness of the pudding is a wonderful contrast to a robust brew. It’s a lovely way to start the weekend mornings without too much fuss. For a more elegant BRUNCH spread, I’ll make sure to get that glaze perfectly drizzled and maybe add some fresh mango or pineapple chunks on the side for a tropical flair. It looks so beautiful on a buffet table. As a dessert, it’s a showstopper. Serving it warm with a scoop of high-quality vanilla bean ice cream is a classic for a reason – the contrast of hot and cold is divine. A drizzle of caramel sauce or a sprinkle of toasted nuts can elevate it even further. For those really COZY SNACKS, when you just need something sweet and comforting, this bread pudding is your answer. I’ll often just grab a fork and dig into a warm slice right out of the oven, maybe with a glass of cold milk. My family has a tradition of making this for movie nights; it’s way better than popcorn! I’ve also found that it pairs wonderfully with a light, creamy dessert wine or even a chilled glass of prosecco if you’re feeling celebratory. It’s that kind of dessert that just makes people happy.

Top Tips for Perfecting Your Coconut Cream Bread Pudding

After making this so many times, I’ve picked up a few tricks that I think really help make it absolutely perfect every single time. First, about the bread: don’t use fresh, soft bread! It’ll turn into mush. Day-old or even two-day-old bread is ideal. If you absolutely must use fresh bread, leave it out on the counter, cut into cubes, for a few hours to dry out a bit. When it comes to mixing the custard, really give those eggs, coconut milk, sugar, and vanilla a good whisk. You want it completely combined for an even flavor. And don’t be afraid to let the bread soak! The longer, the better, up to a point. I often let mine sit for at least 30 minutes, but overnight in the fridge is fantastic for maximum tenderness. If you’re concerned about your oven’s hot spots, consider using a ceramic or glass baking dish as they tend to distribute heat more evenly than metal. For the glaze consistency, it’s better to start with less liquid and add more a tiny bit at a time. You can always thin it out, but it’s hard to thicken it back up! I learned that the hard way. As for ingredient swaps, I’ve experimented with different types of coconut milk. While the full-fat canned variety is best for richness, you can use light coconut milk for a slightly less dense pudding, but you might need to add a touch more sugar. I’ve also tried almond milk in a pinch, and while it works, it definitely changes the flavor profile and creaminess. Some people love adding a bit of cinnamon or nutmeg to the custard, which is a lovely variation, especially if you’re serving it in the fall or winter. But for me, the pure coconut flavor is what makes this recipe so special. Remember, the swirl isn’t just for looks; it helps distribute the bread and custard evenly, ensuring every bite is a perfect balance of moist bread and creamy custard. And for baking, don’t overbake it! A little bit of a wobble in the center is good; it will continue to set as it cools. Overbaking will result in a dry, crumbly pudding, and that’s the last thing we want!

Storing and Reheating Tips

One of the best things about this Coconut Cream Bread Pudding is how well it stores and reheats. If you have any leftovers (which is rare in my house!), you can leave it at ROOM TEMPERATURE for up to 2 hours, especially if it’s not too warm in your kitchen. After that, it’s best to transfer it to an airtight container. For REFRIGERATOR STORAGE, once it’s cooled down, place it in a sealed container or cover the baking dish tightly with plastic wrap or foil. It should stay delicious for about 3-4 days. The glaze will likely become a bit more matte and set after refrigeration, which is perfectly fine. If you want to FREEZE it, I recommend doing so before glazing, or after the glaze has fully set. Wrap individual portions or the whole dish tightly in plastic wrap, then a layer of aluminum foil, or place in a freezer-safe container. It can be frozen for up to 2-3 months. To thaw, it’s best to bring it to room temperature overnight in the refrigerator, then allow it to come to room temperature for about 30 minutes before reheating. For REHEATING, the best way is to warm it gently in the oven at around 300°F (150°C) for about 10-15 minutes, or until heated through. This helps restore some of that lovely tender texture. You can also reheat individual portions in the microwave for about 30-60 seconds, but be careful not to overheat, as it can become rubbery. If you plan on storing it for a while and reheating, I often recommend adding the glaze *after* reheating, just before serving, to keep it looking its freshest. Some people even like to add a fresh drizzle of glaze or a dollop of whipped cream when serving leftovers, which makes it feel like a fresh bake!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! To make this gluten-free, you’ll want to use a good quality gluten-free bread. Look for loaves that are designed for toasting and have a good structure, rather than something very soft and cake-like. You might need to use a bit more bread, perhaps 8-10 cups worth, as gluten-free breads can sometimes be less absorbent. Some gluten-free flour blends can also be used to make a gluten-free bread pudding, but it’s a different texture. If you can find a good gluten-free loaf that you like, cut it into cubes and let it dry out a bit more than you would regular bread. The custard ratios should remain the same. You might find the texture is a little different, perhaps slightly more dense, but it will still be delicious!

Do I need to peel the zucchini?

Oh, this is a common question, but actually, there’s no zucchini in this recipe! This is a Coconut Cream Bread Pudding, which relies on bread for its structure. If you were thinking of a zucchini bread pudding, that’s a different, but also delicious, recipe! For this particular coconut cream version, you don’t need to peel anything. Just cube your bread and get ready to soak it in that creamy custard.

Can I make this as muffins instead?

That’s a fun idea! Yes, you can adapt this recipe to make coconut cream bread pudding muffins. You’ll want to use muffin liners or grease your muffin tin very well. The soaking time for the bread might be slightly shorter, as the smaller pieces will absorb liquid more quickly. Fill the muffin cups about two-thirds to three-quarters full. Baking time will be significantly less, likely around 20-25 minutes at 350°F (175°C), or until set and lightly golden. Keep an eye on them, as they can bake quickly. You can drizzle the glaze on top once they’ve cooled slightly. They make for perfectly portioned, portable treats!

How can I adjust the sweetness level?

Adjusting the sweetness is quite simple. If you prefer it less sweet, you can reduce the granulated sugar in the custard by a quarter cup. You can also experiment with using a mix of granulated and brown sugar, which adds a nice depth of flavor. For a more natural sweetness, you could try using a touch of maple syrup or honey in place of some of the sugar, but be aware that these liquids can alter the texture slightly. You’ll want to use about 3/4 cup of maple syrup or honey for every cup of sugar you replace. Taste the custard mixture before adding it to the bread – that’s your best indicator of how sweet it will be! For the glaze, you can always start with less powdered sugar and add more to reach your desired sweetness and consistency.

What can I use instead of the glaze?

The glaze is lovely, but not essential! If you prefer something different, or if you’re out of powdered sugar, you have a few great options. A simple dusting of powdered sugar right before serving looks elegant and adds a touch of sweetness. You could also serve it with a dollop of sweetened whipped cream, a scoop of vanilla ice cream (my personal favorite!), or even a drizzle of caramel sauce or chocolate ganache. For a healthier twist, a sprinkle of toasted coconut flakes or some fresh fruit like berries or mango slices can also be a wonderful topping. If you want a bit of sauciness, a warm fruit compote is also fantastic.

Final Thoughts

Honestly, this Coconut Cream Bread Pudding is more than just a recipe to me; it’s a little piece of comfort and joy. It’s the kind of dessert that brings smiles to faces and makes any occasion feel a little more special, whether it’s a holiday gathering or just a quiet Tuesday night. The way the bread soaks up that rich, creamy coconut custard is pure magic, and that final drizzle of glaze just ties it all together beautifully. If you love that tropical, sweet flavor of coconut and crave something incredibly moist and satisfying, you really have to give this a try. It’s proof that simple ingredients, handled with a little love, can create something truly extraordinary. Don’t forget to let me know how yours turns out in the comments below! I love hearing about your baking adventures and any tweaks you might have made. Happy baking, and I hope this recipe brings as much warmth and happiness to your kitchen as it does to mine!

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