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