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Easy Creamy Coconut Bread Pudding Tropical Flavors

Coconut Bread Pudding Tropical flavors with shredded coconut

Repurpose day old bread into a lush bakery-level treat with tropical shredded coconut flavors. Creamy custard soaked bread with toasted coconut topping, family friendly and easy to prepare.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bread Cubes
  • 6 cups day old bread cubes about 1 inch pieces; brioche, challah, sourdough or soft white
Liquids and Custard
  • 1 can full fat coconut milk 13 to 14 ounces, well shaken
  • 1 cup whole milk or use all coconut milk for dairy free
  • 3 large eggs
  • 1 egg yolk egg yolk adds richness
  • 2 to 3 tsp pure vanilla extract
  • 1 tsp coconut extract optional but boosts aroma
  • 1 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 0.5 tsp fine sea salt
  • 0.75 cup granulated sugar reduce to 0.5 cup if using sweet add-ins
  • 1.25 cups unsweetened shredded coconut divided: 1 cup in custard, 0.25 cup on top
  • 2 tbsp melted butter or coconut oil for the pan and drizzle
  • Zest of 1 lime optional but brightens
  • 0.5 cup add-ins optional mini chocolate chips, chopped pineapple, toasted macadamias or raisins

Equipment

  • 9 by 13 inch baking dish
  • oven
  • Large bowl
  • Dry skillet

Method
 

  1. Heat oven to 350 degrees F and coat a 9x13 inch baking dish with butter or coconut oil.
  2. Dry the bread cubes by toasting for 8 to 10 minutes if fresh, until just dry but not browned.
  3. Optional: Toast 1 cup shredded coconut in a dry skillet over medium heat for 3 to 5 minutes stirring until light golden, then cool.
  4. Whisk eggs, egg yolk, sugar, salt, cinnamon, nutmeg, vanilla, and coconut extract in a large bowl until smooth.
  5. Whisk in coconut milk and whole milk until custard is uniform with no egg streaks.
  6. Stir in lime zest, 1 cup shredded coconut (toasted or untoasted), and any add-ins like pineapple or chocolate chips.
  7. Add bread cubes and toss gently to coat well, then let sit 10 minutes to absorb.
  8. Transfer mixture into the greased baking dish, spread evenly and press lightly to level.
  9. Sprinkle remaining 0.25 cup shredded coconut on top and drizzle with melted butter or coconut oil.
  10. Bake on center rack for 35 to 45 minutes until edges are set and golden, center jiggles slightly; knife near middle should come out mostly clean.
  11. Optional: Broil for 30 to 60 seconds for extra brown, watching closely.
  12. Let rest 10 minutes before serving; custard will finish setting. Serve warm plain or with vanilla sauce, warm coconut caramel, fresh berries or yogurt.
  13. Optional adult boozy finish: Brush top with a splash of rum while warm.
  14. Make ahead: assemble, cover and refrigerate up to 12 hours; bake straight from fridge adding a few minutes to baking time.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 7gFat: 12gSaturated Fat: 9gCholesterol: 110mgSodium: 230mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 4mgCalcium: 80mgIron: 2.5mg

Notes

Flexible base works with various breads like brioche, challah, croissants or sourdough. Variations include adding pineapple, chocolate chips, citrus zest or making dairy-free and gluten-free versions.
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