Hi, I am Jane. Today, I will show you a way to make coconut walnut bread pudding recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Coconut Walnut Bread Pudding Recipe
Coconut Walnut Bread Pudding is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Coconut Walnut Bread Pudding is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Walnut Bread Pudding:
- Make ready Bread base:
- Prepare 5-6 cups cubed brioche bread
- Make ready 1/4 cup whole walnuts (will be roasted and roughly chopped)
- Make ready Custard mix:
- Get 1 1/2 cups Milk
- Make ready 1/2 cup heavy cream
- Take 4 large eggs
- Get 1/2 cup sweetened shredded coconut
- Prepare 1/8 cup white sugar
- Take 2 tsp vanilla extract
- Make ready 1 tsp salt
- Take Butter drizzle topping:
- Prepare 2 tbsp butter
- Make ready 1/2 tbsp white sugar
- Take Optional topping:
- Get 2 tbsp milk chocolate chips
Instructions to make Coconut Walnut Bread Pudding:
- Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
- Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
- Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet. - Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned. - Cool slightly, then chop them roughly. - Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.
- Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended. - Add the shredded coconut into the mix, mix well.
- Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
- Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
- Let stand for at least 30 minutes (up to an hour) to absorb liquid.
- Top with chocolate chips right before putting it in the oven. - Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.
- Let cool for 20 minutes and cut into 8-10 pieces.
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