coconut cream (or dream) bread pudding

★★★★★ 1
By Anne Smith
from austell, GA

I found this recipe by accident right before Thanksgiving and decided to use my family as a test run. It ended up being the favorite dessert of the night, and my brother in law has said I can no longer come to the house if I don't bring it.LOL

★★★★★ 1
serves 10
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For coconut cream (or dream) bread pudding

  • 1 1/2 hawaiian bread (cut in to squares)
  • 6 egg yolks
  • 3 whole eggs
  • 3
    13 1/2 oz cans unsweetened coconut milk
  • 2
    can cream of coconut
  • 1/2 tsp
    freshly grated nutmeg
  • pinch (and just a touch more) mace

How To Make coconut cream (or dream) bread pudding

  • 1
    Lightly butter the bottom of a 12-inch flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. Stir in 1 1/2 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard.
  • 2
    Preheat the oven to 350 degrees F.
  • 3
    Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely
  • 4
    Pineapple Simple Syrup 2c sugar 2c frozen pineapple juice (thawed) Cook until thickens

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