Warm Coconut Almond Bread Pudding can be made the day before and baked in the morning for a no-fuss brunch dish or dessert that everyone will go crazy for!
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.
For the topping, I used a small tub of frozen buttercream frosting I had leftover from a cake I baked. I just added cream and almond extract and heated it in the microwave.
The Barefoot Contessa is my hero when it comes to bread puddings, with one big difference. I have nixed baking my round bread puddings 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.
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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!
- 8 cups bread pieces, torn into 1 inch cubes
- 5 whole eggs
- 3–1/2 cups milk
- 1/2 cup cream
- 1 teaspoon cinnamon
- 1/8 tsp almond extract
- 1 teaspoon vanilla
- 1/4 tsp salt
- 1/2 cup chopped almonds, reserve 1 TBSP for garnish
- 1 cup toasted coconut, reserving 1 TBSP for garnish
- 1 cup confectioners sugar
- 2 TBSP milk
- a few drops Almond Extract
- Preheat the oven to 350 F.
- Butter a 12 inch round or a 9 x 13 baking dish. Spread out the bread 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 oven 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.
- To 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 set aside coconut and almonds.
1. Chocolate chips, raisins or blueberries can be substituted for the nuts.
2. This recipe used 1% milk, but whole or 2% can be used
3. Cream can be replaced with milk