Bread pudding is a great way to make use of stale or old bread. Plus, you may already have all the main ingredients (milk, eggs, and sugar) on hand. Since first learning how to make bread pudding a little over a year ago, I’ve made it about 5 or 6 times. I’d say the first one I made, coconut bread pudding, has been my favorite.
Coconut Bread Pudding
- ½ loaf of French bread (1 loaf approximately 1 lb or 16 oz)
- 4 eggs
- 1 yolk
- 1 cup sugar
- 2 cups whole milk
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons coconut extract
- 1 ½ cups sweetened coconut flakes
- Slice bread into 1 inch cubes. (Doesn’t have to be perfect!)
- Beat eggs in a large bowl. Then add the sugar, milk, heavy cream, salt, vanilla extract, and coconut extract. Mix until smooth. Stir in 1 cup coconut flakes.
- Fold in bread cubes until evenly coated. Pour into greased baking dish and let the mixture sit for 20-25 minutes.
- Preheat oven to 350 degrees F.
- Bake for 30 minutes. Then sprinkle the top with the remaining ½ cup of coconut flakes. Continue baking for 20-25 minutes or until center springs back when lightly tapped.
When a recipe calls for eggs I always crack and beat the eggs first; in case I need to catch any stray egg shells.
There isn’t just one bread pudding recipe; there are many variations. You can tweak it to your liking. You can use any type of milk, half and half, or cream combination. Just keep the proportion of liquid the same (2 ½ cups). Whole milk and cream tastes better because of the heavier fat content, makes it richer. Mmm! You can add things like nutmeg, cinnamon, raisins, or various chocolate chips. I like my bread pudding on the softer side; it’s called pudding for a reason. And of course a scoop of ice cream always pairs well.