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.
Coconut Bread Pudding
- 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
- Toasted coconut flakes
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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.