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Coconut Cream Bread Pudding with Coconut Glaze: A Tropical Twist on a Classic Comfort Dessert

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This Coconut Cream Bread Pudding is a tropical twist on classic comfort! 🥥🍞🍮 Soaked in rich coconut milk and baked to golden perfection, each bite is creamy, soft, and full of island flavor. Drizzled with a luscious coconut glaze for extra indulgence, this dessert is dreamy, warm, and irresistibly sweet. 🌴✨ Perfect for brunch, holidays, or cozy nights in—this coconut-packed treat is pure comfort with a tropical vibe. 🌞🍽️

Ingredients

Scale

For the Bread Pudding:

  • 1 loaf Italian or French bread (preferably stale for better custard absorption)

  • 1 (15 oz) can full-fat coconut milk (for richness, or light coconut milk for a lighter option)

  • 1 ½ cups whole milk

  • 5 large eggs

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 cup granulated sugar

  • 1 cup crushed vanilla wafers (adds crunch and flavor)

  • ½ cup sweetened shredded coconut

For the Coconut Glaze:

  • 1 cup heavy cream

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon unsalted butter

Preparation Tips:

  • If you don’t have stale bread, cut fresh bread into 1-inch cubes and dry them out in the oven at 300°F (150°C) for about 10 minutes until lightly toasted. This step is key to help the bread soak up the custard without becoming mushy.

  • Measure and crush the vanilla wafers ahead of time for easy mixing.

  • Keep all dairy and eggs at room temperature for best mixing results.

Instructions

  1. Prepare the Bread Cubes
    Slice your bread into approximately 1-inch cubes. If fresh, dry them in the oven at 300°F (150°C) for about 10 minutes to make them stale and slightly crispy. This ensures the bread absorbs the custard well without becoming too soggy.

  2. Make the Custard Mixture
    In a large mixing bowl, whisk together the coconut milk, whole milk, eggs, cinnamon, vanilla extract, and sugar. Whisk until the sugar dissolves and the mixture is smooth and well combined.

  3. Soak the Bread
    Add the bread cubes into the custard mixture. Stir gently, ensuring all pieces are soaked evenly. Allow the bread to soak for about 10 minutes, pressing the cubes down occasionally so they absorb the custard fully.

  4. Add Texture and Flavor
    Fold in the crushed vanilla wafers and shredded coconut gently into the soaked bread mixture. This adds a delightful crunch and enhances the coconut flavor throughout the pudding.

  5. Prepare Baking Dish and Bake
    Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the bread pudding mixture into the dish and spread it out evenly. Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set in the center (a knife inserted should come out clean).

  6. Make the Coconut Glaze
    While the pudding is baking, combine heavy cream, sugar, and vanilla extract in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture starts to simmer. Lower the heat and cook for about 5 more minutes until it thickens slightly. Remove from heat and stir in the butter until melted and smooth.

  7. Serve with Warm Glaze
    Remove the bread pudding from the oven and let it cool for a few minutes. Drizzle the warm coconut glaze evenly over the top before serving for a rich, glossy finish.

Notes

  • Choosing the Bread: Using stale bread or drying out fresh bread in the oven is important. Fresh bread that is too soft will make your pudding overly mushy. Italian or French bread works best for its sturdy texture.
  • Custard Mixture: Ensure eggs and milk are at room temperature to prevent curdling and to achieve a smooth custard. Whisk thoroughly to dissolve sugar and blend spices evenly.
  • Soaking Time: Don’t rush soaking. Allowing the bread cubes to sit in the custard for at least 10 minutes helps them absorb the flavors and liquids fully.
  • Glaze Thickness: If your glaze becomes too thick after cooling, gently warm it again over low heat and stir to loosen it. This glaze is best served warm and slightly runny to drizzle smoothly.
  • Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warm before serving.

Find it online: https://inarecipes.com/coconut-cream-bread-pudding-with-coconut-glaze-a-tropical-twist-on-a-classic-comfort-dessert/