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

Yoda

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
Servings:
12
Yield:
1 - 9x13 inch baking dish
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.

    Advertisement
  • 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

420 calories; protein 8.5g 17% DV; carbohydrates 48.8g 16% DV; fat 22.3g 34% DV; cholesterol 84.2mg 28% DV; sodium 364.4mg 15% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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. Read More
(71)

Most helpful critical review

Rating: 2 stars
08/06/2005
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. Read More
(11)
95 Ratings
  • 5 star values: 60
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/25/2004
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. Read More
(71)
Rating: 5 stars
12/31/2004
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!! Read More
(53)
Rating: 5 stars
10/20/2003
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. Read More
(41)
Advertisement
Rating: 5 stars
08/07/2005
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. Read More
(24)
Rating: 5 stars
01/20/2010
Yum, yum, yum! I didn't pay close attention to the ingredient list before diving into mixing. When I realized I only had one can of coconut milk (not condensed milk as one reviewer said--no wonder hers came out too sweet!), so I substituted a cup or so of heavy cream for the second can of coconut milk. I also didn't have coconut extract, so I used a tsp or so of vanilla extract. I also didn't have nutmeg, so I used allspice. My pet peeve on recipe review sites is when someone changes 12 things and then gives the recipe a bad rap. I'm here to say that this one is delicious and hard to mess up even when you are ingredient-challenged! I used my convection oven at 300 degrees, and it took about 35 minutes. Read More
(22)
Rating: 5 stars
07/08/2004
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. Read More
(19)
Advertisement
Rating: 5 stars
01/24/2006
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! Read More
(18)
Rating: 5 stars
06/21/2006
I used this on leftover hotdog buns after a picnic and created quite a stir! Yummy! Read More
(14)
Rating: 2 stars
08/05/2005
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. Read More
(11)