An easy, tropical bread pudding packed with coconuts and raisins. Perfect dessert for the upcoming holidays that doesn't require much work but is extremly delicious.
Bread pudding is usually one of those things I have to feel for. Like out of the blue I get this feeling for some bread pudding. Most times I don't ever have any bread around. Ha. But then sometimes I have so much left over bread that the only thing it makes sense to make is bread pudding.
Bread pudding to me is like baking, but with less work. Like a box cake but better. The base of the pudding is done (the bread) and for this we add some coconut flakes, and raisins and well seasoned milk that makes this a deliciously, high tropical delight.
This bread pudding comes out perfect all the time. It's not too sweet and it's not too soggy. I don't like soggy bread puddings at all. It is soft, but firm and packed with flavor but yet still not a full dessert sweet.
And for this I used my Revol dutch pot. I told you this thing was just versatile. It simmered my soup to perfection, then baked my bread pudding that took me to heaven. If you didn't get to learn about this amazing induction dutch pot before, make sure to go learn about it in my last post. I am totally hooked on it.
Do you use a special bread for bread pudding? I know it is said to use the "right" bread, one that is cakey so that the bread isn't heavy, but honestly I use what ever bread I have on hand and I really have never seen a difference when I've used a brioche or so versus say some left over whole wheat bread I have.
I must say though, I love my crust ON. People tell you to cut off the crust. Why?? I love the different texture I get when I bite in, especially the top. That nice crusty crust. Yum
Using this pot gave me a nice sized height pudding. It allowed me to layer the coconut in at different levels. With my other easy bread pudding, I like that to flatten that one down since it's then layered up with an amaretto rum sauce and I want that sauce to get to every nook and cranny of that pudding.
This one, is the sophisticated bread pudding.
And my pot did not let me down with the even baking. I got an amazingly toasted top, and there was no worries getting it out of the pan.
See what I mean about the amazing top?? Yummy
And it was oh so delicious. Did I eat the front of that slice? I can't remember
This was moist but not soggy. I loved the coconut flakes layered in and the raisins and currants.
Perfect to be paired with some ice cream or just drizzled with some chocolate sauce.
yield: Serves 8 - 10
Easy Coconut Bread Pudding
An easy bread pudding layered with coconut flakes and raisins. Perfect balance for a great holiday dessert.
prep time: 30 MINScook time: 45 MINStotal time: 75 mins
- 12 slices of bread
- 4 cups milk
- 1/2 teaspoon nutmeg pwd
- 3/4 cup raisins
- 1/4 cup currants, chopped
- 3.4 cup shredded coconut
- 1/2 teaspoon cinnamon powder
- 3/4 cup sugar
- 3 tablespoon sherry
- 3 large eggs
- Heat oven to 350 degrees
- Butter bread slices and cut into cubes and set aside
- In a non stick baking dish (or a well greased baking dish) layer bread cubes, coconut flakes, raisins and currants until complete (make sure that bread is the last layer)
- Add eggs to a bowl and beat
- Add milk, sugar, nutmeg, cinnamon and sherry and mix
- Add mixture to bread and let sit for about 25 minutes
- Bake for 45 minutes to 60 minutes or until firm
- Drizzle with chocolate sauce and sprinkle with shredded coconut and serve
Created using The Recipes Generator
Like desserts? Check out a few more of other ones:
Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it. Subscribe to my blog for personalized updates delivered straight to your inbox. You can also follow me on Twitter and for some extra food porn on Instagram. If you hang out on Pinterest and Facebook too, please check me out there and say hi.