This easy coconut bread pudding has the perfect balance of sweetness, with a soft inner texture and brown crisp top. This pudding comes together with some pantry ingredients and is sure to make your winter days or summer evenings end with a bang.
Coconut bread pudding was the way stale bread was used up in my house. This recipe has been written in my book for as long as I can remember, where the original recipe came from, I have no idea.
Over the years I have tweaked the recipe, specifically by reducing the amount of sugar, increasing the milk ever so slightly, adding a little vanilla extract. And of course - converting everything to grams.
What you will need for this recipe
Bread - any stale bread will do. Hot dog rolls, hamburger buns, white bread, brioche, baguette or even croissants if you are feeling fancy. The amount of bread used is approximately the equivalent of 4 thick slices of sandwich bread.
Brown sugar to sweeten and add a hint of caramel flavours. Alternatively, you can use white granulated or caster sugar.
Eggs bind this custard-based pudding together.
Desiccated coconut and vanilla extract give this pudding a nice flavour profile.
Milk not only adds moisture to the recipe, but is the base of the custard filling.
Casserole or baking dish approximately 1-2 litres in capacity. Pictured here, I used a 1 litre casserole dish.
Yip - that's right, there is not butter in this bread pudding.
How to make coconut bread pudding
Step 1 - Place the milk into a heat-proof mixing bowl or into a medium-sized saucepan. Using either the microwave or the stop top, heat the milk until it is about the same temperature as a hot cup of tea or coffee. Place the brown sugar and vanilla into the milk and whisk until all the sugar has dissolved. Tear up the bread into 3cm by 3cm pieces and toss into the milk. Gently fold in and allow to sit for 10-20 minutes.
Step 2 - Preheat the oven to 180°C, and choose your 1-2 litre baking dish.
Step 3 - In a separate bowl, beat the eggs together using a fork, until the eggs are well combined. Then stir in the coconut.
Step 4 - After the bread has finished soaking, fold in the egg and coconut mixture. Pour the pudding into your baking dish and bake for approximately 30 minutes. The centre will be just slightly jiggly when you take it out.
Step 5 - Allow the pudding to cool down a bit and serve with custard, ice cream or some cream.
Pro Tips for this Recipe
Stale bread is a must. If your bread is not stale and dry, cut or tear it into cubes and pop into a low oven (120 degrees Celsius) for about 10 minutes.
The exact amount of bread is not necessary for this recipe - you can use the equivalent of 4 to 6 slices of thick sandwich bread.
If you want to liven up this dessert, even more, thrown in a handful or two of chopped nuts, or chocolate chips.
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Bread Pudding Frequently Asked Questions
Yes! You can make this pudding ahead, storing it in an airtight container in the fridge for 2 days before your event.
Yes - bread pudding, once baked and cooled can be tightly wrapped in cling film or plastic wrap and tinfoil, and stored in the freezer for up to 2 months. Simply allow defrosting in the fridge overnight. Warm up the pudding in the microwave or oven.
Bread pudding is wonderfully versatile and can be made from white sandwich bread, white sourdough, baguettes, brioche, or even croissants.
You can add toasted nuts, chocolate chips, 2 teaspoon of brandy or rum to spice it up, or even raisins.
Well, either way, will do. This pudding is great warm, and a slice of pudding cold makes a delightful sneaky treat.
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Recipe Card
Coconut Bread Pudding
Ingredients
- 4 slices of stale bread or 2 bread rolls
- 220 grams light brown sugar
- 350 grams milk
- 100 grams desiccated coconut
- 3 eggs (large)
- 1 teaspoon vanilla extract
Instructions
- Place the milk into a heat-proof mixing bowl or into a medium-sized saucepan. Using either the microwave or the stop top, heat the milk until it is about the same temperature as a hot cup of tea or coffee. Place the brown sugar and vanilla into the milk and whisk until all the sugar has dissolved. Tear up the bread into 3cm by 3cm pieces and toss into the milk. Gently fold in and allow to sit for 10-20 minutes.220 grams light brown sugar, 350 grams milk, 1 teaspoon vanilla extract, 4 slices of stale bread
- Preheat the oven to 180°C/355F, and choose your 1-2 litre baking dish.
- In a separate bowl, beat the eggs together using a fork, until the eggs are well combined. Then stir in the coconut.3 eggs, 100 grams desiccated coconut
- After the bread has finished soaking, fold in the egg and coconut mixture. Pour the pudding into your baking dish and bake for approximately 30 minutes. The centre will be just slightly jiggly when you take it out.
- Allow the pudding to cool down a bit and serve with custard, ice cream or some cream.
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Emily says
It’s alright but not quite “wow”. I think the custard could have used a a pinch of salt and nutmeg. Also it would a potentially great twist to spread some lemon/lime curd on some of the bread slides? Just food for thought…