COCONUT BREAD PUDDING
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
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
COCONUT BREAD PUDDING FROM SILK®
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
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
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
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.
DELICIOUS COCONUT BREAD PUDDING
I saw this recipe on the Paula Deen show. It looked really yummy. It's basically easy to make but time consuming. My family loved it. They have already requested for me to make it again.jb
Provided by janice brady
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly butter the bottom of a 9" 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 one cup of flaked coconut.
- Pour the custard mixture over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand (covered in foil) for one hour in the refrigerator.
- Preheat oven to 325.
- Sprinkle the top of the pudding with the remaining 1/2 cup of coconut flakes.
- Again, 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 to come up halfway up the sides of the baking dish.
- Bake until pudding is firm to the touch, approximately one hour and 15 minutes.
- Remove the foil and bake of 15 minutes more.
- Remove the baking dish from the water bath and put baking dish under the broiler, about 4 inches from broiler until golden, approximately 1 to 2 minutes.
- Let pudding cool completely. Cover tightly with plastic wrap and refrigerate.
- Pour the sauce over individual pudding servings (if desired) than top with toasted coconut.
Nutrition Facts : Calories 596.4, Fat 54.9, SaturatedFat 46.3, Cholesterol 196.4, Sodium 255.5, Carbohydrate 24.4, Fiber 2.8, Sugar 17.5, Protein 9
COCONUT BREAD PUDDING
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
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.
CHOCOLATE BREAD PUDDING WITH COCONUT
Nothing was wasted on the farm where I grew up in southwest Nebraska-this pudding was made from stale bread. My father loved chocolate, so if we weren't having this dessert, we'd have homemade chocolate ice cream or chocolate cake!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter and milk until butter is melted; stir in cocoa. Remove from the heat and set aside. Toss bread and 3/4 cup coconut; place in a greased 1-1/2-qt. shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over the bread. Sprinkle with the remaining coconut. Place baking dish in a 13x9-in. pan in oven; add 1 in. of water to pan. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold; if desired, garnish with whipped cream and grated chocolate.
Nutrition Facts :
COCONUT BREAD PUDDING WITH DRIED APRICOTS
Categories Dairy Egg Dessert Bake Apricot Coconut Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in 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.
- Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.
- Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.
COCONUT BREAD PUDDING
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
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
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