Coconut Bread Pudding Recipe

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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.

—DMBAYTK

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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.

—VIRTUALESLIE

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75 Ratings

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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!!

—KSTME

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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.

—WHUEBL

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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.

—whiteorchidbloom

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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!

—Acobar

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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.

—THEGANGSMOMMY

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Jun 21, 2006

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

—maya

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Nutrition

Calories
420 kcal
21%

Carbohydrates
48.8 g
16%

Cholesterol
93 mg
31%

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.

Nutritional Information

Coconut Bread Pudding

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 420
Calories from Fat: 201

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 17.9g 89 %
Cholesterol 93mg 31 %
Sodium 364mg 15 %
Potassium 265mg 7 %
Total Carbohydrates 48.8g 16 %
Dietary Fiber 3g 12 %
Protein 8.5g 17 %
** Sugars 24.8g
Vitamin A 3 %
Vitamin C 1 %
Calcium 5 %
Iron 41 %
** Thiamin 23 %
Niacin 30 %
Vitamin B6 6 %
Magnesium 17 %
Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.