Coconut Bread Pudding Recipes

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COCONUT BREAD PUDDING



Coconut Bread Pudding image

This dessert can also be baked in an eight-inch square dish; the cooking time will be the same. Serve it warm, at room temperature, or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h40m

Number Of Ingredients 10

Butter, for baking dishes
1 loaf white country bread (1 pound), cut into 1-inch cubes (about 12 cups)
4 large eggs
3/4 cup granulated sugar
1 can (13.5 ounces) coconut milk
2 cups whole milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
  • Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
  • Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.

COCONUT BREAD PUDDING FROM SILK®



Coconut Bread Pudding from Silk® image

Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding.

Provided by Silk

Categories     Trusted Brands: Recipes and Tips     Silk®

Yield 12

Number Of Ingredients 10

¾ cup brown sugar or dark brown sugar
3 cups Silk® Original or Vanilla Coconutmilk
4 eggs or equivalent egg substitute
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 tablespoons coconut extract
¼ cup coconut or dark rum
2 cups flaked coconut (sweetened or unsweetened), divided
1 (1 pound) loaf whole grain bread, cut into 1-inch cubes

Steps:

  • Preheat oven to 325 degrees F.
  • Coat a 9x13 pan with cooking spray.
  • In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.
  • Stir in 1 1/2 cups flaked coconut.
  • Gently stir in bread cubes until evenly coated.
  • Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
  • Place pan on a cookie sheet and bake for 25 minutes.
  • Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
  • Serve warm.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 39.2 g, Cholesterol 57.6 mg, Fat 8.2 g, Fiber 4.1 g, Protein 7.5 g, SaturatedFat 5.6 g, Sodium 329.3 mg, Sugar 20.4 g

COCONUT BREAD PUDDING



Coconut Bread Pudding image

Laurent Torondel, the chef of BLT Steak and BLT Fish, developed this recipe for tropical bread pudding. It's rich and luxurious, but quite easy to assemble. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few minutes to achieve a crackly-brown top.

Provided by Dana Bowen

Categories     breads, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6

6 large eggs
1 1/8 cups sugar, more for topping dish
2 cups heavy cream
1 13 1/2-ounce can coconut milk
2 tablespoons dark rum
10 slices challah or brioche, 1/3.-inch thick

Steps:

  • In bowl of an electric mixer fitted with a whisk attachment, combine eggs and 1 1/8 cups sugar. Mix until smooth. In a small pan, bring cream to a boil. With mixer running at medium-low speed, slowly add hot cream. Add coconut milk and rum, and mix again just until smooth. Allow mixture to rest at room temperature for one hour.
  • Heat oven to 350 degrees. Fill a kettle with water and place over high heat to bring to a boil. In an 8 1/2-by-12-inch baking dish, arrange challah slices so they overlap in two columns. Pour custard evenly over top, and press down lightly with a spatula. Place dish in a large, deep pan, like a roasting pan. Carefully pour in boiling water so that it comes about halfway up the sides of baking dish. Bake until custard is set but not too firm, 30 to 35 minutes.
  • Sprinkle liberally with sugar, and caramelize it with a kitchen torch or by placing it under a broiler for 2 to 3 minutes. Serve, scooping out individual portions.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 25 grams, Sodium 272 milligrams, Sugar 31 grams, TransFat 0 grams

COCONUT BREAD PUDDING (SLOW COOKER)



Coconut Bread Pudding (Slow Cooker) image

A tropical take on an old favorite.

Provided by Mikekey *

Categories     Puddings

Time 3h10m

Number Of Ingredients 11

1 c unsweetened coconut milk (the canned kind)
1 1/2 c evaporated milk (not sweetened condensed)
4 c dry french bread, cut into 1-inch cubes
2 large eggs
1/2 c granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 tsp rum extract
1/2 c unsweetened coconut flakes
1/2 c macadamia nuts, chopped
1/2 c raisins (optional)

Steps:

  • 1. Coat a 4-6 qt. slow cooker with non-stick cooking spray. Combine coconut milk, evaporated milk and bread pieces in the crock and stir thoroughly to mix.
  • 2. In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
  • 3. Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
  • 4. Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).

COCONUT BREAD PUDDING



Coconut Bread Pudding image

I didn't try it but I guess it's delicious. I don't remember where I took it. For the servings and time to make, I had to guess cause it was not written on my page.

Provided by Boomette

Categories     Dessert

Time 1h57m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 slices bread
4 cups milk, warm
4 egg yolks
1 egg white
1 tablespoon almond extract
5 ounces evaporated milk (I hope it's the good quantity cause it says a small can, and with RecipeZaar, I saw that there was 5)
1 1/2 cups sugar
1 1/2 cups coconut
1/4 cup butter
3 egg whites
6 tablespoons sugar
1 tablespoon almond extract

Steps:

  • Preheat oven to 300°F
  • Soak bread in warm milk.
  • Beat eggs yolks and 1 egg white.
  • Gradually add evaporated milk, almond extract and sugar.
  • Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
  • Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
  • For meringue :.
  • Beat egg whites until fluffy, gradually adding sugar and almond extract.
  • Continue beating until stiff.
  • Pour over pudding.
  • Sprinkle with coconut.
  • Bake at 325 F for 5-7 minutes until slightly brown.

COCONUT BREAD PUDDING FROM THE RAINFOREST CAFE



Coconut Bread Pudding from the Rainforest Cafe image

This great recipe comes from the Disney Resort Recipe collection! You dont need to spend $10.00 a helping when you can make it yourself! The only thing missing Disneyland!

Provided by SummerThyme

Categories     Dessert

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb loaf white bread, cut in 1 inch cubes
1/2 cup sweetened flaked coconut
1/3 cup dried apricot, julienne cut
30 ounces Coco Lopez
2 cups whole milk
1 tablespoon vanilla extract
6 large eggs
1 1/2 cups sugar
vanilla ice cream
chocolate shavings
whipped cream
toasted coconut
powdered sugar

Steps:

  • Preheat oven to 350°F
  • Line bottom of a 10 x 13 x 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.
  • Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
  • Source: Rainforest Cafe.

COCONUT BREAD PUDDING



Coconut Bread Pudding image

The classic bread pudding is enhanced with coconut flakes and coconut milk.

Provided by Yoda

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 tablespoons butter
⅓ cup confectioners' sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 ounce) cans coconut milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons coconut extract
1 ½ cups flaked coconut, divided
½ cup fresh coconut
1 (1 pound) loaf French bread, cut into 1 inch cubes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
  • In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
  • Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 48.8 g, Cholesterol 84.2 mg, Fat 22.3 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 17.9 g, Sodium 364.4 mg, Sugar 24.8 g

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Top Asked Questions

How do you make bread pudding with coconut flakes?
The classic bread pudding is enhanced with coconut flakes and coconut milk. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth.
How to make the perfect coconut bread?
Directions. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
How do you make a coconut cake for beginners?
Directions. Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish.
How long to bake bread pudding (and why)?
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.

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