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This post is sponsored by Sara Lee® Bread. All opinions and text are my own.
Coconut Bread Pudding is an easy to make bread pudding that has a delicious and sweet coconut flavor. Top it off with a glaze, coconut flakes, and strawberries, and you have a winner!
Coconut Bread Pudding
Bread pudding is a classic baked dessert and a personal favorite of mine. Something about that warm dessert with a delicious glaze on top just speaks to me. And today I am sharing with you one of the best bread pudding recipes that I have ever made!
For this recipe, I am using Sara Lee® Artesano™ Bread. It is the original artisan-style sliced bread that my family goes crazy for. It is sliced thick like we like it, with a mouthwatering soft texture and rich flavor. It has no high fructose corn syrup, and no artificial flavors or colors. This bread became an instant favorite for my family and it was perfect for this recipe.
How do I make bread pudding?
- You start by using two loafs of Sara Lee® Artesano Bread. You tear it into pieces and spread the bread into a 9×13 inch pan.
- Next, In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
- Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
Can you make bread pudding in advance?
Bread pudding may be made a day ahead, refrigerated overnight and baked before serving. Alternatively, you can bake it ahead and keep it in the refrigerator for one to two days, then reheat it in the oven.
When is bread pudding done?
Bread pudding is done when a knife inserted in the center comes out clean and reaches an internal temperature of 160 degrees. It is usually done baking after 50-60 minutes.
Once your bread pudding is done, you will make the glaze for the top. Whisk together powdered sugar and coconut milk and drizzle on the top. Top it off with fresh strawberries and coconut flakes for the perfect finishing touch.
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Coconut Bread Pudding
Ingredients
- 2 loaves Sara Lee Artesano Original Bread torn into 2 inch pieces
- 1 16 oz can coconut milk divided
- 12 eggs
- 2 tbsp coconut extract
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 tsp cardamom
- ¾ cup brown sugar
- 1 cup powdered sugar
- Strawberries
- Toasted coconut flakes
Instructions
- Preheat oven to 350°. Generously grease a 9X13 pan and spread torn bread pieces inside.
- In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
- Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
- In a small bowl whisk together powdered sugar and remaining 2 tbsp coconut milk. While still warm, top bread pudding with strawberries, glaze, toasted coconut flakes and a dusting of powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.
Hi, Alyssa. Was just scanning thru this recipe. Sounds good. This seems like a double recipe, so I would suggest if you don’t want to use 12 eggs at once, or just don’t have them, you can cut this recipe in half. Bread pudding is a sweet dish, but not overly sweet. If anyone wanted to cut back on the overall sugar a little, you could leave off the powdered sugar, and top with just the toasted coconut flakes. You could also mix the powdered sugar with a little coconut milk and either drizzle the liquid lightly over the top, or serve it on the side, for those who prefer some extra added sweetness. Yet other alternatives would be to use French bread or even sourdough bread ….the uncut loaf or round, and tear it into pieces with your hands. If you were cutting the recipe in half, you would need a 1 pound loaf. My mother always used day old bread (it absorbs better), so you could tear the bread into a large bowl, and let it sit an hour, covered with a paper towel or cotton towel. One thing I wondered about; if you are using coconut milk in the recipe, do you really need the coconut extract? I suppose it would intensify the coconut flavor, but not sure it would be necessary. I just wondered because coconut extract is not always easy to find. Thanks for the recipe! Bread pudding has always interested me, so I’m always on the lookout for interesting bread pudding recipes.
Can I use Challah bread instead?
Yes, of course! That sounds great! Enjoy your bread pudding! XOXO
Hello again, I feel so dumb… I just re-read the instructions and finally understood the coconut milk part… sorry…
Im a little confused… whisk ALL BUT 2 tbsp of coconut milk? But it goes on to list all the other ingredients.?.? Do you mean whisk everything except the 2 tbsp of coconut milk? I really want to make this for Father’s Day but I want to make sure I understand the instructions… thanks:)