Name: Toasted Coconut Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: Bread:; 1 loaf (about 1 pound) French bread, cubed into 1-inch pieces (challah or brioche also work well); 1/2 cup unsweetened shredded coconut, toasted; Custard:; 2 cups whole milk; 3 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of salt; Topping:; 1/4 cup unsweetened shredded coconut, toasted

Toasted Coconut Bread Pudding

Craving a comforting dessert with a touch of the tropics? Look no further than Toasted Coconut Bread Pudding! This recipe takes the traditional bread pudding and elevates it with the rich flavor and delightful texture of toasted coconut.

This recipe is perfect for both novice and experienced bakers. Simply cube your bread (French bread, challah, or brioche all work well!), toast some coconut flakes, and whisk together a creamy custard infused with warm spices like cinnamon and nutmeg. The toasted coconut adds a delightful crunch and a burst of tropical flavor in every bite.

Feel free to customize this recipe to your taste. Want a richer pudding? Substitute half of the milk with heavy cream. Craving some extra sweetness and texture? Fold in chopped dried fruits like raisins or cranberries. Don’t have ramekins? Bake the pudding in a baking dish for a larger serving perfect for sharing.

Enjoy Toasted Coconut Bread Pudding warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. It’s perfect for a satisfying ending to a meal or a delightful afternoon snack. So ditch the ordinary and whip up a batch of Toasted Coconut Bread Pudding today!

Questions I often get asked about this recipe:

Can I use a different type of bread?
Yes, challah or brioche will also work well in this recipe. Avoid using very soft breads as they can become mushy.

Do I have to toast the coconut?
No, but toasting adds a deeper flavor and a nice textural contrast.

What if I don’t have any ground cinnamon or nutmeg?
You can substitute with other warm spices like allspice or cloves, but use a lighter hand as they can be more potent.

Can I use a dairy alternative?
You can try using unsweetened almond milk or coconut milk in place of the whole milk, but the texture of the pudding may be slightly different.

Can I bake this in individual ramekins?
Yes! Reduce the baking time to 30-35 minutes for individual portions.

What you need to make Toasted Coconut Bread Pudding:

Bread:

1 loaf (about 1 pound) French bread, cubed into 1-inch pieces (challah or brioche also work well)

1/2 cup unsweetened shredded coconut, toasted

Custard:

2 cups whole milk

3 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

Topping:

1/4 cup unsweetened shredded coconut, toasted

How to make it:

Toast the Coconut: Preheat oven to 350°F (175°C). Spread the unsweetened shredded coconut on a baking sheet in a single layer. Bake for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning. Remove from the oven and set aside to cool slightly.

Prepare the Bread: If your bread isn’t stale, spread the cubes on a baking sheet and bake at 200°F (95°C) for 15-20 minutes, or until slightly dried out.

Whisk the Custard: In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.

Assemble the Pudding: In a separate bowl, toss the cubed bread with half of the toasted coconut. Pour the custard mixture over the bread and coconut, and gently stir to coat all the bread pieces. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.

Bake the Pudding: Preheat oven to 325°F (165°C). Grease a 9×13 inch baking dish. Pour the bread pudding mixture into the prepared dish. Sprinkle the remaining toasted coconut on top.

Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The pudding will be slightly puffed and golden brown on top.

Cool and Serve: Let the pudding cool slightly before serving. Enjoy warm or at room temperature, with a scoop of vanilla ice cream or whipped cream, if desired.

Tips:

For a richer flavor, substitute half of the milk with heavy cream.

Add 1/2 cup chopped dried fruit, such as raisins or cranberries, to the bread mixture for extra flavor and texture.

To make individual portions, use ramekins instead of a baking dish.

Reduce the baking time to 30-35 minutes. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Latest Reviews:

Tropical Delight! This recipe is amazing! The toasted coconut adds a wonderful depth of flavor and the bread pudding itself is so easy to throw together. My family loved it with a scoop of vanilla ice cream – perfect summer dessert! Kellie I.

Surprisingly Easy & Delicious! I wasn’t sure about the toasted coconut, but it really works! This recipe is so much easier than I thought it would be and the end result is incredibly satisfying. Definite crowd-pleaser! Jason P.

A New Favorite! This is a fantastic twist on classic bread pudding. The coconut adds a lovely texture and the warm spices are delightful. I loved that it’s not overly sweet. Will definitely be making this again! Donavan S.

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