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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


  • 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


  • 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.


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

Nutrition Facts

Serving: 1sliceCalories: 393kcalCarbohydrates: 38.53gProtein: 13.38gFat: 21.2gSaturated Fat: 10.13gCholesterol: 163.26mgSodium: 323.95mgPotassium: 355.49mgFiber: 3.3gSugar: 23.16gVitamin A: 582.96IUVitamin C: 0.33mgCalcium: 220.52mgIron: 2.21mg

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