How To Make Coconut Bread Pudding
Brimming with sweet and tart hints, this coconut bread pudding combines strawberries, warm spices, and coconut milk, for a heavenly dessert.
- 2loavesSara Lee Artesano Original Bread,torn into 2-inch pieces
- 16ozcoconut milk,(1 can) divided
- 2tbspcoconut extract
- ¾cupbrown sugar
- 1cuppowdered sugar,plus additional for dusting
- coconut flakes,toasted
Preheat oven to 350 degrees F. Generously grease a 9×13-inch pan and spread torn bread pieces inside.
In a large bowl whisk together all, but 2 tablespoons of coconut milk, until smooth.
Pour the mixture over the bread distributing as evenly as possible. Using the hands, press down on the bread.
Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
In a small bowl whisk together powdered sugar and remaining coconut milk.
While still warm, top bread pudding with strawberries, glaze, toasted coconut flakes, and a dusting of powdered sugar.
Serve and enjoy.
- Calories: 580.09kcal
- Fat: 21.78g
- Saturated Fat: 13.86g
- Trans Fat: 0.05g
- Monounsaturated Fat: 3.48g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 78.11g
- Fiber: 4.37g
- Sugar: 34.00g
- Protein: 19.65g
- Cholesterol: 239.94mg
- Sodium: 591.20mg
- Calcium: 193.20mg
- Potassium: 413.65mg
- Iron: 6.58mg
- Vitamin A: 103.30µg
- Vitamin C: 0.88mg
Have your own special recipe to share? Submit Your Recipe Today!