Coconut Bread Pudding with dried apricots

malinda sargent


I was lucky enough to come by a recipe from rainforrest cafe for their Coconut bread pudding! This is sooooooooooooooooooooooooooo good! Thank you for being generous and giving me this wonderful recipe. I also like substituting the apricots for cherries.

★★★★★ 2 votes
30 Min
50 Min


1 pound loaf firm white bread, crusts trimmed, bread cut in 1 inch cubes
1/2 c
coconut, shredded sweetened
1/3 c
dried apricots thinly sliced
2 1/2 c
cream of coconut
2 c
whole milk
1/2 c
1 Tbsp
vanilla extract
large eggs
whipped cream
powdered sugar


1Preheat oven to 350 degrees. Arrange half of bread cubes in 13x992 glass baking dish. sprinkle with half coconut and all apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut and milk, 1/2 c sugar, and vanilla in heavy large saucepan. Stir over medium heat until sugar disolves and mixture is warm ( but not hot ) remove from heat. Whisk in eggs into large bowl to blend, whisk in warm milk mixture. pour mixture over bread in baking dish. using back of spoon push bread gently into milk mixture. let stand 15 minutes.
2Bake until pudding is set and golden brown about 50 minutes, transfer to rack to cool flightly.
3sift powdered sugar over bread pudding, serve warm topped with whipped cream if desired/and or a caramel sauce

About this Recipe

Course/Dish: Fruit Desserts, Puddings