Bread Pudding With Coconut Milk

When I bake bread these days I always have an extra loaf to spare. I wrap it real tight then store it in the freezer until I’m ready to use it for either garlic bread or bread pudding. I had an extra loaf last week so I decided to make bread pudding with coconut milk.

Everyone seems to be obsessed with EVERYTHING coconut nowadays and I was curious how it would work with bread pudding. I’ve got my answer. It works well.

Bread Pudding With Coconut Milk

Ingredients
  

  • 1 loaf bread (homemade or store bought)
  • 4 eggs
  • 1 cup whole milk
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup confectionery sugar
  • 2 tbsp milk

Instructions
 

  • Slice the bread in cubes. Set aside. In a bowl, whisk the eggs then add the coconut milk and whole milk. 
  • Add vanilla extract, sugar, salt, and ground cinnamon. Whisk everything together. Place the sliced bread in a baking pan. Pour the mixture over the bread. Stir to coat the bread. Cover the pan then chill in the fridge for 2-3 hours. Bake it in the oven after the chilling process, 350 degrees for 45 minutes.
  • Cool for 5 minutes after baking. 

Mix milk and confectioners sugar to glaze the top. (I forgot to take a picture of the process.)

Serve either warm topped with ice cream or after being chilled in the fridge.

 

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's a Bibliophile and a SHOEHOLIC!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.