Coconut Bread Pudding Recipe -
Coconut Bread Pudding Recipe
  • READY IN ABOUT 2 hrs

Coconut Bread Pudding

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 50 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This very well could be the most delicious thing I ever tasted!!! Mine for some reason was ready in about 40 min, not 1 hour. I had no fresh coconut so I added 1/2 cup extra flaked coconut and used buttermilk bread instead of french.

Most Helpful Critical Review
Aug 05, 2005

I am not sure what I did wrong here but this had very very very little taste. I used flaked coconut b/c the fresh was too hard to cut and I was limited on time. I also didn't have coconut milk so I used whole milk. Maybe that was the problem. But, it just was so so and I ended up throwing most of it out because no one was eating it.

Dec 31, 2004

I loved this recipe!! My changes were...1 can coconut milk, 1 cup 2% milk, 1 stick melted butter. I used all flaked coconut and one tablespoon vanilla with one tablespoon coconut extract. I also, added a can of pineapple tidbits and made a Hard Sauce to go with it. Fabulous!!

Oct 20, 2003

I layered bread cubes (try cinnamon or other flavored breads), dried fruits including raisins and diced apricots and flaked coconut in about 3 layers in a greased glass casserole. Mixed liquids (used coconut extract and no coconut milk) and almond, rum and vanilla extracts. I also cut back on sugar by 1/2. Oh yes, used buttermilk with the eggs rather than cream or milk. Poured liquids over top and let set 30 minutes... be sure to press cubes down into liquid every 10 minutes or so! Dotted with butter and baked... yum. Everyone who tasted it said it was incredibly good.

Aug 07, 2005

What a super flavorful twist on bread pudding! Very very sweet though. I tasted it before baking and added a cup of milk and another egg to tone down the sweetness and was still very sweet, but still very good. I think I will skip the sugar next time since there is plenty of sugar in the condensed milk. I used leftover ends and pieces of 4 or 5 different loaves of bread, added cranberries, used shredded coconut, subbed vanilla extract and may add pineapples next time also. Thanks for a great recipe.

Jul 08, 2004

WOW! The best bread pudding I have ever had! We had eaten 3/4 of the pan before it was cool. Didn't have powered suger so I used splenda. I also used 1 can coconut milk and the rest lowfat milk. No fresh coconut used extra flake and tossed in a hand full of semi sweet chocolate chips. Yum.

Jan 24, 2006

It was amazingly good, though I put in 2 shots of Bacardi 8-year dark rum because I like the rum taste. It was big enough of a hit that it was gone far before all the other dessert trays at our pot-luck. 5 stars for this one!

Jun 21, 2006

I used this on leftover hotdog buns after a picnic and created quite a stir! Yummy!


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  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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