bread pudding coconut recipe

Coconut Raisin Bread Pudding w/ a Salty Sweet Walnut Crumble Recipe

No Wet Bread Pudding Over Here

Once upon a time I despised bread pudding. Can’t say for sure if I just tried a really bad recipe or  the really wet texture was a turn off. Actually, I’m more than certain the moisture aspect of this dish is simply too much. So, how did I end up creating a bread pudding recipe?

Well I’m the type to randomly get food ideas and instantly feel the need to whip them up. I’m also almost always craving sweets. So one day I’m in the kitchen looking around to see what I had on hand. If you know the struggle of never having all the ingredients for one solid dish then you should see where this is going. I had a whole lot of things that made no sense to most people.  Somehow my brain decided to remind me of the thing we call bread pudding and so I made it. I’ve made about 15 bread puddings in last few months. Each time it was either too moist, to dry or the wrong bread. The bread really makes a difference and this is my favorite recipe so far.

From white bread and french baguettes to croissants and french bread, I’ve tried a lot of bread. In this recipe I used french bread that was on sale for $0.50. NO, bread is not expensive and you can definitely buy bread that’s not $0.50. However, bread pudding usually requires day old bread and if you don’t have it on hand then, get the ones on sale.

This recipe is not for wet bread pudding. Like i said, gross!

This one in my opinion is perfectly moist, the custard is A1 and the textures are ..well you’ll see once you make it. Honestly hour: I have no idea how long I left in the oven. No worries it’s not hard to time.

not wet moist bread pudding

Coconut Raisin Bread Pudding w/ a Salty Sweet Walnut Crumble Recipe

Half loaf of french bread ( 7 oz)

1 cup coconut milk

1 cup heavy cream

½ cup brown sugar

½ cup white sugar

3 jumbo eggs

2 tsp vanilla

2 tbsp coconut rum

½ cup sweetened coconut flakes

¼ cup raisins

1 tsp cinnamon

1 tsp nutmeg

 

Crumble

1 handful of walnuts

2 tbsp brown sugar

½ tbsp sea salt

Directions:

  1. Preheat oven to 350 degrees
  2. Butter an 11 x 7 pan ( I used a glass pan)
  3. Mix coconut milk, heavy cream, eggs until blended well
  4. Add brown sugar, white sugar, vanilla , coconut rum, cinnamon and nutmeg
  5. Then mix in the coconut flakes and raisins
  6. Finally add the french bread, torn into medium sized chunks
  7. Let this sit for at least an hour (up to overnight)
  8. Crush a handful of walnuts in a ziplock, add brown sugar and sea salt then mix
  9. Pour bread mixture into 11 x 7 pan and sprinkle walnut crumble on top.
  10. Bake

 

Because, I didn’t time this I can’t give an accurate baking time. I recommend letting it bake for about 25 minutes and then looking for the following signs:

  1. Golden brown color
  2. Starts to rise
  3. Clean knife

If you don’t have all of these things check again after 5 minutes. This recipes takes less than hour to bake.

 

2 thoughts on “Coconut Raisin Bread Pudding w/ a Salty Sweet Walnut Crumble Recipe”

  1. Ok. I’m going to print this out and put on the try list. I hate wet bread putting too. The consistency is ick!

    This looks moist yet not too moist! lol

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