Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, coconut walnut bread pudding. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
The classic bread pudding is enhanced with coconut flakes and coconut milk. It all started with a craving for bread pudding and an emergency substitution of coconut milk for regular milk … Pour the coconut milk mixture over the bread, pressing down with a spoon or fork to make sure all the bread gets soaked. Divide bread mixture evenly among ramekins.
Coconut Walnut Bread Pudding is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Coconut Walnut Bread Pudding is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Coconut Walnut Bread Pudding:
- Get Bread base:
- Take 5-6 cups cubed brioche bread
- Take 1/4 cup whole walnuts (will be roasted and roughly chopped)
- Make ready Custard mix:
- Get 1 1/2 cups Milk
- Make ready 1/2 cup heavy cream
- Get 4 large eggs
- Get 1/2 cup sweetened shredded coconut
- Take 1/8 cup white sugar
- Make ready 2 tsp vanilla extract
- Prepare 1 tsp salt
- Get Butter drizzle topping:
- Get 2 tbsp butter
- Take 1/2 tbsp white sugar
- Get Optional topping:
- Prepare 2 tbsp milk chocolate chips
Jazz it up with a garnish of berries or mango if desired, for a perfect any-time-of-year If you're looking for the perfect vegan dessert idea—void of eggs, cow's milk, and dairy—try old-fashioned-style vegan coconut pudding. Mega-chocolatey bread pudding for serious choco-holics only! Photo by Heidi's Bridge, Styled by Monica Pierini. A bread pudding you can have your way.
Instructions to make Coconut Walnut Bread Pudding:
- Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
- Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
- Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet. - Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned. - Cool slightly, then chop them roughly. - Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.
- Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended. - Add the shredded coconut into the mix, mix well.
- Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
- Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
- Let stand for at least 30 minutes (up to an hour) to absorb liquid.
- Top with chocolate chips right before putting it in the oven. - Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.
- Let cool for 20 minutes and cut into 8-10 pieces.
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