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Coconut Bread Pudding

This bread pudding is decadent- and great for feeding lots of mouths at once. Coconut flake “snow” top the mounds of decadent bread pudding. Perfect for a holiday morning splurge.


  • 1 loaf of Italian bread torn into 1-2 inch pieces
  • 10 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 2 cups of shredded sweetened dried coconut
  • 2 tsp. of vanilla
  • 1 tsp. ground nutmeg


  • Preheat oven to 350°F. Grease a rectangular baking dish.
  • Arrange bread pieces, overlapping as needed, in the baking dish.
  • In a large mixing bowl, lightly beat eggs. Whisk in cream, milk, sugar, coconut, vanilla and nutmeg. Pour mixture over bread in dish, coating as many pieces as possible.
  • Place baking dish in oven and bake for 45 minutes or until bread is puffed and browned on top.
  • Serve warm topped with syrup, pecans and extra coconut pieces.


𝘖𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘵𝘰𝘱𝘱𝘪𝘯𝘨𝘴: 𝘱𝘦𝘤𝘢𝘯𝘴, 𝘮𝘢𝘱𝘭𝘦 𝘴𝘺𝘳𝘶𝘱, 𝘦𝘹𝘵𝘳𝘢 𝘴𝘩𝘳𝘦𝘥𝘥𝘦𝘥 𝘤𝘰𝘤𝘰𝘯𝘶𝘵