Best Ever Coconut Bread Pudding
This recipe was lovingly created by me. Don't get scared by all of the ingredients because it very easy to make. Most of the spices can be eliminated if you don't have them in your pantry. This recipe came together because I was trying to use up a left over baguette I had in my pantry, and I had some special guests coming over so this is what I came up with. Though you don't get a big punch of coconut you do get a wonderful mouth full of texture with the coconut flakes, the moist bread, and creamy custard. I hope you all enjoy this recipe and I can't wait to hear about your experience.
| Prep Time | 20 Minutes |
| Cook Time | 45 minutes |
| Passive Time | 60 min |
| Servings |
servings
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Ingredients
Sugar Syrup
- 1/2 cup Sugar Brown or White
- 1/8 cup Lemon Juice
Flan Mix
- 7-10 oz. Stale White Bread cut into cubes
- 1/2 cup Sweet Coconut flakes
- 1 can 13.5 fl oz. Coconut Milk Goya
- 1 can 12 fl oz. Evaporated Milk
- 1 can Condensed Milk
- 1/2 tsp. Dark Spiced Rum optional
- 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Cinnamon optional
- 6 eggs
Ingredients
Sugar Syrup
Flan Mix
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Instructions
- You will need one 8" round x 3" high baking pan. Pre Heat your oven to 350 degrees Fahrenheit
- Cut bread into cubes and pour into a separate bowl. In the same bowl add your coconut flakes in with your bread cubes, slowly and evenly combine. Now set aside.
- Make Syrup by combining brown sugar and lemon juice until sugar is wet like sand. Cook on stove top until mixture smells slightly burnt. Pour into your 8in round pan. Please be very careful sugar will be very hot. Now set aside to cool
- In a large clean bowl combine all Milks, Rum, Vanilla Extract, Salt and Cinnamon. Whisk throughly with a hand mixer or with a whisk by hand. Start with the condensed milk as it's very thick.
- Add eggs one at a time to milk mixture and combine well to make sure each of the eggs are incorporated nicely.
- Pour your liquid mixture into your bowl of bread cubes. Slowly fold mixture until bread and liquid are evenly combined. Let the bread soak up some liquid for about 10 minutes.
- Slowly pour your Coconut Bread mixture into your cooled, syruped cake pan. Place pan in a separate bigger pan with water "water bath"
- Bake at 350 degrees Fahrenheit for 45 minutes. Do not remove from your oven. Turn your oven off and let rest in your oven for 60 more minutes.
- Once cooled, turn over into a large enough deep dish plate and sprinkle with extra coconut flakes.
Recipe Notes
- For your Sugar Syrup, use brown sugar for a slightly less sweeter syrup.
- You can substitute coconut extract for the vanilla extract for a more coconut flavor
- Sweetened or Unsweetened Coconut Flakes will work just fine
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