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Coconut Almond Bread Pudding

Coconut Almond Bread Pudding made with day old bread, eggs, cream and coconut can be prepped the day before and baked in the morning for a no-fuss weekend breakfast.

Warm vanilla-almond custard under a crisp top infused with toasted coconut are what make this Coconut Almond Bread Pudding recipe a classic comfort food!

Almonds and coconut are at the top of my favorite baking add-ins. Combine these with warm, gooey custard infused bread and you have the makings of real breakfast comfort food.

It kind of reminds me of those fancy cinnamon rolls you can get a the bakery. I used to take my kids to our local bakery to get donuts every Saturday morning, and they would always pick the rolls that had tons of toppings on them, usually the pecan ones.  This is kind of my economy version of those delicious and addictive rolls.

I’ll let you in on a secret…I only make break pudding when my stash of frozen bread leftovers is getting out of hand. To make room in the freezer, I dug out a pile of defrosting partial loaves, buns and rolls.  There were coconut and almonds in the cabinet, so that was my starting point.  I’ve made a game out of it….seeing what I have and then deciding what I can make.

Warm vanilla-almond custard under a crisp top infused with toasted coconut are what make this Coconut Almond Bread Pudding recipe a classic comfort food!

WATER BATH, YES OR NO?

The Barefoot Contessa is my hero when it comes to bread puddings, with one big difference. I have nixed baking my round bread puddings (or much else) in a water bath. Not using a water bath allows the bread on the outside to bake more quickly than the inside, creating a nice crust around the center which stays soft and fluffy.

Warm vanilla-almond custard under a crisp top infused with toasted coconut are what make this Coconut Almond Bread Pudding recipe a classic comfort food!

Coconut Almond Bread Pudding

Warm Coconut Almond Bread Pudding can be made the day before and baked in the morning for a no-fuss brunch dish that everyone will go crazy for!
5 from 1 vote
Prep Time :5 minutes
Cook Time :40 minutes
Total Time :45 minutes
Servings :8
Calories :393
Course :Breakfast, Brunch, Dessert

Ingredients

  • 8 cups bread torn into 1 inch cubes
  • 5 large eggs
  • 3-1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp cinnamon
  • 1/8 tsp almond extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup almonds chopped, reserve 1 TBSP for garnish
  • 1 cup coconut toasted, reserving 1 TBSP for garnish

For The Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/8 tsp Almond Extract or vanilla extract, optional

Instructions 

  • Preheat the oven to 350° F. Butter a 12 inch round or a 9 x 13 baking dish.
  • Spread out the bread cubes in the baking dish. Tuck the almonds and coconut around the bread pieces.
  • In a medium bowl, add the eggs, milk, cream, cinnamon, almond extract, vanilla and salt. Beat until well blended. Pour the egg mixture over the bread, coating all of the pieces. Using the back of a spoon, gently press the bread down into the egg mixture. Let stand 15 minutes to allow the bread to soak up all of the liquid.
  • Bake on the center rack for 40-45 minutes, until firm in the middle and golden brown. The bread pudding will be puffed up, but will deflate as it cools.

Make the Glaze

  • In a small bowl, mix the confectioners sugar with the milk until smooth. Add more milk if too thick. Add the almond extract and stir until blended. Pour over the cooled bread pudding, and garnish with reserved coconut and almonds.

Chef Tips

1. Chocolate chips, raisins or blueberries can be substituted for the nuts.
2. Cream can be substituted for milk

Nutrition Facts

Nutrition Facts
Coconut Almond Bread Pudding
Serving Size
 
1 slice
Amount per Serving
Calories
393
% Daily Value*
Fat
 
21.2
g
33
%
Saturated Fat
 
10.13
g
63
%
Cholesterol
 
163.26
mg
54
%
Sodium
 
323.95
mg
14
%
Potassium
 
355.49
mg
10
%
Carbohydrates
 
38.53
g
13
%
Fiber
 
3.3
g
14
%
Sugar
 
23.16
g
26
%
Protein
 
13.38
g
27
%
Vitamin A
 
582.96
IU
12
%
Vitamin C
 
0.33
mg
0
%
Calcium
 
220.52
mg
22
%
Iron
 
2.21
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Coconut Almond Bread Pudding made with day old bread, eggs, cream and coconut can be prepped the day before and baked in the morning for a no-fuss weekend breakfast.

 

I’m Christine, a self-appointed foodie and almost empty-nester who is addicted to creating quick and tasty recipes that anyone can make. My goal is to give you the confidence and know-how to cook from scratch with easy, budget-friendly recipes. Welcome to my kitchen! Learn more…

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2 Comments

  1. Christine

    Hi Victoria, this is so good! Let me know if you think so too and how it turned out:)

  2. I’m a sucker for anything almond. Can’t wait to try this. Thanks for linking up with Funtastic Friday.

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