Recipe: Yummy Coconut Walnut Bread Pudding

Coconut Walnut Bread Pudding. Add bread cubes; toss to coat. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread. Coconut Bread Pudding. this link is to an external site that may or may not meet accessibility guidelines.

Coconut Walnut Bread Pudding Sometimes I use pecans instead of walnuts. Place walnuts into a dry skillet over medium heat. Cook and stir until the walnuts turns golden brown. You can have Coconut Walnut Bread Pudding using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Coconut Walnut Bread Pudding

  1. You need of Bread base:.
  2. You need 5-6 cups of cubed brioche bread.
  3. Prepare 1/4 cup of whole walnuts (will be roasted and roughly chopped).
  4. Prepare of Custard mix:.
  5. You need 1 1/2 cups of Milk.
  6. You need 1/2 cup of heavy cream.
  7. It’s 4 of large eggs.
  8. Prepare 1/2 cup of sweetened shredded coconut.
  9. It’s 1/8 cup of white sugar.
  10. It’s 2 tsp of vanilla extract.
  11. Prepare 1 tsp of salt.
  12. Prepare of Butter drizzle topping:.
  13. Prepare 2 tbsp of butter.
  14. It’s 1/2 tbsp of white sugar.
  15. You need of Optional topping:.
  16. Prepare 2 tbsp of milk chocolate chips.

Remove from heat and allow to cool. Cut bread into cubes and arrange in a wide baking pan. In a bowl mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.

Coconut Walnut Bread Pudding instructions

  1. Grease a 9 x 13 inch glass baking pan with butter. Preheat oven to 350 degrees..
  2. Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. Place evenly into the pan..
  3. 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..
  4. 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..
  5. Microwave the butter until melted and whisk in the 1/2 tbsp white sugar..
  6. Evenly pour the custard mix over the bread cubes. Top with remaining walnuts, drizzle butter topping over the top..
  7. Let stand for at least 30 minutes (up to an hour) to absorb liquid..
  8. 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..
  9. Let cool for 20 minutes and cut into 8-10 pieces..

Top with shredded coconut and macadamia nuts. In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. In a bowl, combine the flour, sugar, baking soda, ground cinnamon, and salt. In a separate bowl, combine the melted coconut oil, eggs, milk and mashed bananas.

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