Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Bread Pudding
15 minutes to assemble
15 minutes to soak
50-60 minutes to bake
15 minutes to soak
50-60 minutes to bake
Serves 8
15 minutes to assemble
15 minutes to soak
50-60 minutes to bake
15 minutes to soak
50-60 minutes to bake
Serves 8
Bread puddings are a splendid use of stale bread. We’ve lifted this classic dessert out of the ordinary with flavor filled cinnamon bread and coconut milk.
Ingredients
- 1 tablespoon butter or oil
- 2-13.5 oz cans Coconut Milk
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 lb stale raisin bread, cubed
- 1/4 cup honey, warmed
Directions
- Butter or oil a 5 x 7 inch baking dish. Place into a water bath.
- In large bowl, beat Coconut Milk, sugar, eggs, cinnamon and vanilla until well mixed.
- Add bread and mix well. Let sit 15 minutes to absorb liquid. Meanwhile, preheat oven to 325°F.
- Pour bread mixture into prepared baking dish. Bake until set, not wiggly in middle, about 50-60 minutes. Remove from oven and water bath. Pour warm honey over top.
- Serve hot or cold.
In This Recipe