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.
Serves:
Ingredients
- 2loavesSara Lee Artesano Original Bread,torn into 2-inch pieces
- 16ozcoconut milk,(1 can) divided
- 12eggs
- 2tbspcoconut extract
- 2tspvanilla
- 2tspcinnamon
- 1tspcardamom
- ¾cupbrown sugar
For Glaze:
- 1cuppowdered sugar,plus additional for dusting
For Topping:
- strawberries
- coconut flakes,toasted
Instructions
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Preheat oven to 350 degrees F. Generously grease a 9×13-inch pan and spread torn bread pieces inside.
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In a large bowl whisk together all, but 2 tablespoons of coconut milk, until smooth.
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Pour the mixture over the bread distributing as evenly as possible. Using the hands, press down on the bread.
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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.
Glaze:
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In a small bowl whisk together powdered sugar and remaining coconut milk.
Topping:
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While still warm, top bread pudding with strawberries, glaze, toasted coconut flakes, and a dusting of powdered sugar.
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Serve and enjoy.
Nutrition
- 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
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