Best Coconut Bread Pudding Recipes

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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

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE



Coconut Mango Bread Pudding with Rum Sauce image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 6 servings.

Number Of Ingredients 16

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

Steps:

  • In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE



Banana Coconut Bread Pudding with Rum Sauce image

If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.

Provided by Martina

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 16

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
  • Stir well to combine.
  • Leave sit for 15 minutes.
  • Pour mixture into greased 9x9 inch pan.
  • Sprinkle nuts evenly over top.
  • Bake for 45-50 minutes or until knife inserted in centre tests clean.
  • For sauce: Melt butter in saucepan, stir in flour.
  • Add brown sugar, cream and milk.
  • Bring to boil, lower heat and simmer until thickened.
  • Remove from heat and stir in rum.
  • Serve warm with pudding.
  • If sauce becomes too thick, thin with a small amount of milk.

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE



Mango Coconut Bread Pudding With Rum Sauce image

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tablespoon flaked coconut
mango, slices

Steps:

  • Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
  • Butter a 9x11 casserole pan with 1/2 ounce butter.
  • Place bread cubes in prepared pan top with raisins.
  • Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
  • Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
  • Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
  • Serve pudding hot with lots of sauce and garnish with sliced mango.

Nutrition Facts : Calories 691.7, Fat 37.8, SaturatedFat 23.1, Cholesterol 230.4, Sodium 150.8, Carbohydrate 78.5, Fiber 2.1, Sugar 69.3, Protein 8.9

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 CREOLE BREAD PUDDING WITH BOURBON SAUCE



Coconut Creole Bread Pudding with Bourbon Sauce image

Categories     Bourbon     Dairy     Egg     Fruit     Nut     Dessert     Bake     Mardi Gras     Coconut     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 17

For pudding
3/4 pound baguette
1 cup canned crushed pineapple
1 cup pecans
3 large eggs
3/4 cup sugar
1 cup milk
1 1/2 cups heavy cream
1 teaspoon vanilla
2 tablespoons unsalted butter
1 cup sweetened flaked coconut
For sauce
2 tablespoons cornstarch
1/3 cup bourbon
1 cup heavy cream
1 cup milk
1/4 cup sugar

Steps:

  • Make pudding:
  • Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Butter a 1 1/2-quart shallow baking dish.
  • Drain pineapple well. Chop pecans and toast golden. In a bowl toss together bread, pineapple, and half of pecans and transfer to baking dish. In bowl whisk together eggs, sugar, milk, cream, and vanilla and pour slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Sprinkle remaining pecans over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven 20 minutes. Remove pudding from oven and drop walnut-size mounds of coconut decoratively on top. Bake pudding until coconut is golden brown, about 20 minutes more.
  • In a small bowl stir together cornstarch and bourbon. In a small heavy saucepan bring cream, milk, sugar, and a pinch salt to a boil, stirring until sugar is dissolved. Whisk cornstarch mixture and whisk into cream mixture. Boil sauce gently, whisking, 1 minute, or until thickened. Keep sauce warm, covered.
  • Serve pudding warm or at room temperature with sauce.

THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE



Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce image

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 9 servings

Number Of Ingredients 22

6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar

Steps:

  • For the Ganache:
  • In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
  • For the Bread Pudding:
  • Preheat oven to 325 degrees F.
  • Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
  • Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
  • In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
  • Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
  • Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
  • Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
  • For the Passion Fruit Sauce:
  • Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
  • For the anglaise:
  • Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
  • Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

COCONUT BREAD PUDDING WITH RUM CREAM SAUCE



Coconut Bread Pudding with Rum Cream Sauce image

Categories     Bread     Sauce     Rum     Bake     Coconut     Simmer     Boil

Yield feeds 12

Number Of Ingredients 18

The Pudding
1 pound day-old Italian- or French-style bread
4 cups (1 quart) whole milk
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 large egg yolks
1/2 cup raisins
1 cup flaked coconut
1/4 cup butter, softened
2 tablespoons confectioners' sugar
The Sauce
1 cup heavy cream
1 cup confectioners' sugar
1/2 cup butter, cut in 8 pieces
2 tablespoons rum

Steps:

  • Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn't day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
  • Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.
  • Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
  • Make the sauce while the pudding is baking. Combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn't boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.)
  • Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.

PINA COLADA WHITE BREAD PUDDING WITH COCONUT TOPPING/RUM CARAMEL SAUCE RECIPE - (4.6/5)



Pina colada white bread pudding with coconut topping/rum caramel sauce Recipe - (4.6/5) image

Provided by á-39535

Number Of Ingredients 16

Topping:
4 cups fresh bread cubes
3 eggs
1 1/2 cups milk
1 15 oz can cream of coconut, divided
1 (8-ounce) can crushed pineapple, well drained
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream
remaining cream of coconut
Rum caramel:
1/2 cup butter
1/2 cup brown sugar
2-3 Tbsp dark rum, or coconut rum (optional)
1/2 cup cream

Steps:

  • •Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread crumbs in prepared baking dish. •In a medium-sized bowl, combine eggs, milk, 1 cup cream of coconut, pineapple, vanilla, cinnamon, and nutmeg; mix well. Pour over bread cubes, making sure bread is completely moistened. •Bake 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Topping: •In a small bowl, with an electric beater on medium speed, combine heavy cream and remaining cream of coconut just until stiff. •Serve over warm bread pudding or, if you prefer, chill pudding and topping until ready to serve, making topping within 2 to 3 hours of serving; top just before serving. Rum caramel if used should be drizzled before topping is applied. Carmel: Over medium high heat, melt the butter and the brown sugar together, adding the rum and then the cream. Cook at a rolling boil for about 5 minutes as it bubbles and thickens. Pour over the bread pudding and serve

ULTIMATE BROWNIE BREAD PUDDING WITH COCONUT CHUNKS



Ultimate Brownie Bread Pudding with Coconut Chunks image

Provided by Nancy Fuller

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

Butter or nonstick cooking spray, for greasing the loaf pan
3 cups brownies pieces (from leftover brownies)
4 ounces coconut and almond candy bars, such as Almond Joy
3/4 cup heavy cream
1 teaspoon vanilla extract
3 large eggs
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
  • Add the brownie and candy bars to the prepared loaf pan.
  • In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
  • Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.

COCONUT CROISSANT BREAD PUDDING



Coconut Croissant Bread Pudding image

My new favorite desserts are bread puddings made with croissants. Not low fat but rich and satisfying. As with any bread pudding, the mixture can sit up to 24 hours before baking.

Provided by KelBel

Categories     Quick Breads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

6 plain croissants, preferably day old
3 eggs
1 cup light cream
1 cup coconut milk
1 cup water
1/2 cup granulated sugar
1/2 cup coconut, shredded
1/2 cup macadamia nuts, chopped

Steps:

  • Preheat oven to 300 degrees F.
  • Cut croissant into 1-inch cubes and spread along the bottom of a greased 9 inch square baking pan.
  • Mix eggs, light cream, coconut milk, sugar and water until well combined.
  • Pour custard mixture over bread cubes. Let sit for 15 minutes to 24 hours.
  • Top with shredded coconut and macadamia nuts. Bake for 60 to 75 minutes.

Nutrition Facts : Calories 632.3, Fat 44, SaturatedFat 25.4, Cholesterol 170.3, Sodium 503.7, Carbohydrate 51.8, Fiber 4.7, Sugar 27.4, Protein 11.6

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 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

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.

RHUBARB COCONUT BREAD PUDDING



Rhubarb Coconut Bread Pudding image

Rhubarb is a wonderful summer fruit which adds a lot of flavor to whatever you put it in. This pudding will be a hit!-Bonnie Alstatt, Elberfeld, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 cup sugar
3/4 cup water
2 tablespoons butter
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 large egg, beaten
1/2 teaspoon vanilla extract
4 cups soft bread cubes, lightly toasted (about 5 slices)
1 cup sweetened shredded coconut, divided

Steps:

  • Combine sugar and water in a saucepan; bring to boil. Remove from the heat; add butter and rhubarb. Cover and let stand 15 minutes. Drain, reserving liquid. Blend liquid with egg and vanilla. Combine bred cubes, rhubarb mixture, egg mixture and 3/4 cup coconut. Place in a greased 1-qt. casserole. Sprinkle with the remaining coconut. Bake at 325° for 45 minutes or until set.

Nutrition Facts :

COCONUT BREAD PUDDING WITH DRIED APRICOTS



Coconut Bread Pudding with Dried Apricots image

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

1 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, thinly sliced (about 2 ounces)
2 1/2 cups canned cream of coconut (such as Coco López)
2 cups milk (do not use low-fat or nonfat)
1/2 cup sugar
1 tablespoon vanilla extract
6 large eggs
Powdered sugar
Whipped cream (optional)

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-CREAM BREAD PUDDING



Coconut-Cream Bread Pudding image

Make and share this Coconut-Cream Bread Pudding recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar, divided
4 large eggs
2 1/2 cups milk, at room temperature and divided
1 (15 ounce) can cream of coconut, divided
8 tablespoons butter, melted and divided
1 (8 ounce) French bread, loaf cut into 1-inch cubes
vegetable oil cooking spray
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°.
  • Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tablespoons melted butter. Stir in bread cubes. Let stand 5 minutes.
  • Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish.
  • Bake at 350° for 35 minutes or until set.
  • Stir together flaked coconut, pecans, and 3 tablespoons melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
  • Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut.
  • Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tablespoons melted butter.
  • Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.

Nutrition Facts : Calories 549.9, Fat 35.1, SaturatedFat 21.4, Cholesterol 142.5, Sodium 362, Carbohydrate 51.9, Fiber 2.4, Sugar 35.1, Protein 10.1

COCONUT CREAM BREAD PUDDING WITH CARAMEL SAUCE



Coconut Cream Bread Pudding with Caramel Sauce image

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h25m

Number Of Ingredients 10

8 ounces cream cheese
1.5 cups sugar
4 units eggs
2.5 cups milk
15 ounces cream of coconut
8 tablespoons butter
8 ounces french bread loaf
1 units vegetable cooking spray
0.5 cups coconut
0.5 cups pecans

Steps:

  • 1) Preheat oven to 350 degrees F. Beat cream cheese at low speed with an electric mixer until creamy and smoothed. Add 1 cup sugar and eggs, and beat at medium speed for 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 Tbsp. melted butter, stir in bread cubes. Let stand 5 minutes.
  • 2) Coat 13 x 9" baking dish with cooking spray. Pour bread mixture into dish. Bake at 350°F for 35 minutes or until set.
  • 3) Stir together flaked coconut, pecans and 3 Tbsp. melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned.
  • 4) Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium sized heavy saucepan over low heat, stirring constantly 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 Tbsp. melted butter. Cut bread pudding into 8 to 10 servings with caramelized sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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 (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).

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