Coconut Walnut Bread Pudding. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread. Add the coconut and walnuts and mix until incorporated. Dump batter into the prepared loaf pan.
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. 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
- You need of Bread base:.
- Prepare 5-6 cups of cubed brioche bread.
- You need 1/4 cup of whole walnuts (will be roasted and roughly chopped).
- You need of Custard mix:.
- You need 1 1/2 cups of Milk.
- It’s 1/2 cup of heavy cream.
- You need 4 of large eggs.
- Prepare 1/2 cup of sweetened shredded coconut.
- Prepare 1/8 cup of white sugar.
- You need 2 tsp of vanilla extract.
- You need 1 tsp of salt.
- You need of Butter drizzle topping:.
- Prepare 2 tbsp of butter.
- Prepare 1/2 tbsp of white sugar.
- Prepare of Optional topping:.
- You need 2 tbsp of milk chocolate chips.
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. Coconut Bread Pudding. this link is to an external site that may or may not meet accessibility guidelines. It all started with a craving for bread pudding and an emergency substitution of coconut milk for regular milk … Pour the coconut milk mixture over the bread, pressing down with a spoon or fork to make sure.
Coconut Walnut Bread Pudding step by step
- 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..
In a small pan, bring cream to a boil. With mixer running at medium-low speed, slowly add hot cream. Add coconut milk and rum, and mix again just until smooth. Allow mixture to rest at room temperature for one hour. This rich banana bread pudding is made with coconut milk and sprinkled with toasted walnuts.