Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coconut walnut bread pudding. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

The classic bread pudding is enhanced with coconut flakes and coconut milk. Divide bread mixture evenly among ramekins. 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.

Coconut Walnut Bread Pudding is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Coconut Walnut Bread Pudding is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:

1. Take Bread base:
2. Get 5-6 cups cubed brioche bread
3. Take 1/4 cup whole walnuts (will be roasted and roughly chopped)
4. Take Custard mix:
5. Get 1 1/2 cups Milk
6. Make ready 1/2 cup heavy cream
7. Get 4 large eggs
8. Take 1/2 cup sweetened shredded coconut
9. Make ready 1/8 cup white sugar
10. Take 2 tsp vanilla extract
11. Get 1 tsp salt
12. Prepare Butter drizzle topping:
13. Prepare 2 tbsp butter
14. Make ready 1/2 tbsp white sugar
15. Get Optional topping:
16. Take 2 tbsp milk chocolate chips

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Instructions to make Coconut Walnut Bread Pudding:

1. Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
2. Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
3. 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.
4. 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.
5. Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
6. Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
7. Let stand for at least 30 minutes (up to an hour) to absorb liquid.
8. 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.
9. Let cool for 20 minutes and cut into 8-10 pieces.

Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. In this healthy bread pudding recipe, whole-wheat bread, fresh cranberries, candied ginger and toasted coconut come together for a memorable dessert. Baking Dessert Brownie Bread Pudding Coconut Recipes Fruit High Fiber. I made this particular recipe using Mikey's Muffins, Cinnamon Raisin flavor. The flavor was spectacular using these muffins.

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