RR's Coconut Cream Bread Pudding

Rr's Coconut Cream Bread Pudding Recipe

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Rose Rauhauser


My husband loves anything coconut, so left over bread and coconut equals bread pudding. Enjoy


★★★★★ 1 vote

15 Min
1 Hr 40 Min


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  • 1
    16 or 20 inch loaf of french bread cut into 1 inch cubes
  • 4
    egg yolks
  • 2
    whole eggs
  • 2
    13 1/2 oz. cans unsweetened coconut milk
  • 1
    13 1/2 oz. can cream of coconut
  • 1/4 tsp
  • 1/4 tsp
  • ·
    a pinch of mace
  • 1 1/2 c
    sweetened flaked coconut, plus 1/2 cup toasted for garnish

How to Make RR's Coconut Cream Bread Pudding


  1. Lightly butter bottom of a 9x13 baking pan. Arrange the bread cubes evenly in dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custart. Let this mixtuare stand for l hour, covered in the refrigerator.
  2. Preheat oven 325. Sprinkle the top of the pudding with the remaining 1/2 cut of 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 and pour hot water into the roasting pan to come up halfway of 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 water bath and run it under the brioler for 1 minute. Let the pudding cool completely. Cover then and refrigerate. If wanted when serving drizzle chocolate sauce over it. yum...

Printable Recipe Card

About RR's Coconut Cream Bread Pudding

Course/Dish: Puddings

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