Coconut Bread Pudding
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!
Servings: 8 servings
Ingredients
- 2 loaves white bread torn into 2 inch pieces
- 1 (16- ounce) can coconut milk divided
- 12 large eggs
- 2 tablespoon coconut extract
- 2 teaspoon vanilla
- 2 teaspoon cinnamon
- 1 teaspoon cardamom
- ¾ cup brown sugar
- 1 cup powdered sugar
- strawberries
- toasted coconut flakes
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Reserve 2 tablespoons of the coconut milk and set aside.
- Place the torn bread in the prepared baking dish.
- In a large bowl whisk together the remaining 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 the bread to soak up the egg mixture.
- Cover the baking dish with aluminum foil and place it in the oven on the center rack. Bake for 40 minutes, remove the foil, then bake for an additional 25 minutes or until cooked through.
- In a small bowl whisk together powdered sugar and the reserved 2 tablespoons of coconut milk. While still warm, top the bread pudding with the coconut glaze, sliced strawberries, and toasted coconut flakes.
Nutrition
Calories: 386kcal | Carbohydrates: 40g | Protein: 10g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 246mg | Sodium: 109mg | Potassium: 282mg | Fiber: 2g | Sugar: 38g | Vitamin A: 355IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 2.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
