Coconut Cream Bread Pudding
A decadent and creamy bread pudding infused with coconut flavor, perfect for a sweet treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main 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
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the coconut milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
- Add the cubed bread to the wet mixture, ensuring all pieces are coated. Let it soak for about 10 minutes, stirring occasionally.
- Gently fold in the shredded coconut.
- Pour the mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the bread pudding is set and golden brown on top. A knife inserted near the center should come out clean.
- Let it cool for at least 10 minutes before serving. Serve warm, optionally with a drizzle of coconut glaze or whipped cream.
Notes
This bread pudding is best served warm. For an extra touch of coconut flavor, you can toast the shredded coconut lightly before adding it to the mixture.