The Best Ever Coconut Bread Pudding
Yummy, warm, gooey, creamy bread pudding. This dish has been a favorite in households all over the world for all of time.
Bread pudding is a dish with a very old history and very old roots. It was originally created as a good use for stale bread. People from cultures throughout history have been wondering what to do with their stale bread, so they invented dishes, both savory and sweet, like this bread pudding, that utilized it.
Today, bread pudding is still made, but its current forms tend to be far more luxurious than their humble origins. Modern bread puddings often utilize fresh, gourmet breads, such as brioche, and include expensive ingredients, such as vanilla beans, bourbon, gruyere cheese or pecans. (The History of Bread Pudding | eHow.com http://www.ehow.com/about_5402231_history-bread-pudding.html#ixzz2PvymwWRh)
Some of the newest additions to the world of bread pudding are nuts, chocolate and coconut. What's truly great is that you can make this dish one that is truly unique to your family by adding your own interesting ingredients.
I hope you enjoy this recipe! I know I do!
- 8 slices honey wheat bread
- 4 cups warm milk
- 4 large egg yolks
- 1 large egg white
- 1 tablespoon almond extract
- 1 (5oz) can evaporated milk
- 1 1/2 cups sugar
- 1 1/2 cups coconut
- 1/4 cup butter or margarine
- Preheat oven to 300 degrees F. Spray 2 bread pans generously with cooking spray.
- Tear apart your bread slices into the smallest pieces you can and soak them in a large bowl in the warm milk.
- Beat the 4 egg yolks and 1 egg white together in a medium bowl.
- As you continue beating, gradually add the evaporated milk, almond extract, and sugar to the eggs.
- Pour the egg mixture over the bread and milk in the large bowl, and then add 1/2 cup of your coconut and the butter. Mix well.
- Separate your bread mixture into both of your bread pans and sprinkle both with your remaining 1 cup of coconut.
- Cook them for an hour and a half, or until a knife comes out clean when inserted into the center of your puddings.
- Cool slightly before serving.
|Serving size: About 1 cup|
|Calories from Fat||198|
|% Daily Value *|
|Fat 22 g||34%|
|Carbohydrates 49 g||16%|
|Fiber 3 g||12%|
|Protein 9 g||18%|
|Cholesterol 93 mg||31%|
|Sodium 350 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
You will think you've died and gone to heaven when you take your first mouthful! This was the most incredible dish I've ever eaten in my entire life.
Since that first night that I made this, I've made it without coconut, with raisins, with peaches, with chocolate chips, with nuts, and all kinds of other varieties.
Your guests will be raving for years afterward about the amazing dessert you made! You'll get repeated requests to make this again and again, so get your spatula ready!
What is your favorite bread pudding ingredient?
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© 2013 Victoria Van Ness