Print

Coconut Cream Bread Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting dessert featuring luscious coconut flavors and creamy texture, perfect for gatherings.

Ingredients

Scale
  • 6 cups cubed bread
  • 1 can (13.5 oz) coconut milk
  • 1 cup heavy cream
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • For the coconut glaze:
  • 1 cup powdered sugar
  • 2 tablespoons coconut milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your favorite baking dish.
  2. In a large bowl, whisk together the coconut milk, heavy cream, sugar, eggs, vanilla extract, and salt until smooth.
  3. Carefully add the cubed bread and shredded coconut into the cream mixture, folding gently.
  4. Pour the bread mixture into the prepared baking dish and let it soak for about 15 minutes.
  5. Bake for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  6. While the pudding bakes, whisk together the powdered sugar and coconut milk for the glaze.
  7. Once cooled slightly, drizzle the coconut glaze over the top and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a touch of coconut milk to keep it moist.

Nutrition

Find it online: https://thestationrecipes.com/coconut-cream-bread-pudding/

Scroll to Top