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.
loaf of Italian bread
torn into 1-2 inch pieces
of shredded sweetened dried coconut
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