Coconut Bread Pudding

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Ingredients

  • 1 tablespoon butter or oil
  • 2-13.5 oz cans Andre Prost Coconut Milk
  • 3/4 cup sugar
  • 4 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 lb stale raisin bread, cubed
  • 1/4 cup honey, warmed
Print Recipe
Bread puddings are a splendid use of stale bread.  We’ve lifted this classic dessert out of the ordinary with flavor filled cinnamon bread and coconut milk.

Time

  • 15 minutes to assemble
  • 15 minutes to soak
  • 50-60 minutes to bake

Yield

  • Serves 8

Time

Yield

Directions

  1. Butter a 5 x 7 inch baking dish. Place into a water bath.
  2. In large bowl, beat Coconut Milk, sugar, eggs, cinnamon and vanilla until well mixed.
  3. Add bread and mix well.  Let sit 15 minutes to absorb liquid. Meanwhile, preheat oven to 325°F.
  4. Pour bread mixture into prepared baking dish.  Bake until set, not wiggly in middle, about 50-60 minutes.  Remove from oven.   Pour warm honey over top.
  5. Serve hot or cold.
  6. Butter or oil a 5 x 7 inch baking dish. Place into a water bath.
  7. In large bowl, beat Coconut Milk, sugar, eggs, cinnamon and vanilla until well mixed.
  8. Add bread and mix well. Let sit 15 minutes to absorb liquid. Meanwhile, preheat oven to 325°F.
  9. Pour bread mixture into prepared baking dish. Bake until set, not wiggly in middle, about 50-60 minutes. Remove from oven and water bath. Pour warm honey over top.
  10. Serve hot or cold.

Directions

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