Description
Rich, nutty, and perfectly indulgent — this Toasted Coconut Pecan Bread Pudding is a decadent twist on a classic dessert.
Ingredients
Scale
- 6 cups brioche, challah, or French bread (cubed, day-old)
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup toasted coconut flakes
- 1 cup chopped toasted pecans
- 2 tbsp butter (for greasing dish)
- Optional toppings: caramel sauce, whipped cream, or ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Cube bread and toast lightly for 5–7 minutes to dry.
- In a large bowl, whisk eggs, milk, cream, sugar, and vanilla until smooth.
- Fold in toasted coconut flakes and pecans.
- Place bread cubes in baking dish. Pour custard mixture evenly over bread, pressing gently to ensure absorption.
- Let soak for 20 minutes.
- Bake for 45–55 minutes until golden and set. A knife inserted should come out slightly moist, not wet.
- Serve warm with caramel sauce, whipped cream, or ice cream.
- Tip: Toast coconut and pecans before adding for deeper flavor.
Notes
- Can be prepared a day in advance and baked before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Toasted Coconut Pecan Bread Pudding, Dessert, Comfort Food