Coconut Bread Pudding
A luscious holiday dessert
For a dessert that sends your guests home with a smile, serve up a dish of freshly baked Coconut Bread Pudding. Bread pudding is a staple in homes throughout Latin America. This version is made with soft challah bread and warm spices, and GOYA® Coconut Milk for a decidedly tropical flair! Temptingly aromatic as it exits the oven, our coconut bread pudding recipe makes a spectacular holiday dessert. Creamy on the inside and crusty on top, it’s totally irresistible, all the way through! Top with a drizzle of GOYA® Dulce de Leche for a sweet finale.
Total Time
80m
Prep Time:10m
Yields:10 Servings
Ingredients
2 cups
heavy cream
1 can
(13.5 oz.)
¼ cup
raisins
1
inch piece fresh ginger, peeled
½ tsp.
8
egg yolks
1 cup
sugar
2 cups
shredded sweetened coconut
1
loaf Challah or brioche bread, cut into 1” cubes
1 bottle
(14 oz.)
Directions
Step 1
Heat oven to 325°F In saucepan over medium-high heat, bring heavy cream, coconut milk, raisins, cloves, cinnamon, ginger and salt to boil. Remove pot from heat. Let stand 15 minutes. Remove and discard cinnamon stick, cloves and ginger.
Step 2
In large bowl, using whisk, beat together egg yolks and sugar until yolks are pale yellow. Gradually whisk in reserved coconut milk mixture and 1 cup shredded coconut. Add bread cubes; stir to coat; let sit until saturated, about 15 minutes.
Step 3
Transfer bread mixture to greased 13″x9″ baking dish. Sprinkle with remaining coconut flakes. Bake, uncovered, until custard is just set and springy to the touch (quick read thermometer inserted in center should read 160°F), about 35 minutes. Serve warm; drizzle with dulce de leche before serving, if desired.
Guarantee Moist and Creamy Bread Pudding
To ensure the bread becomes fully saturated in the coconut milk mixture (Step 2), periodically press down on the tops of the bread cubes to submerge them in the custard. If your bread is a day old or dry, your may need to increase the soaking time to 30 minutes. The bread mixture is ready when it looks wet and mushy.
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Guarantee Moist and Creamy Bread Pudding
To ensure the bread becomes fully saturated in the coconut milk mixture (Step 2), periodically press down on the tops of the bread cubes to submerge them in the custard. If your bread is a day old or dry, your may need to increase the soaking time to 30 minutes. The bread mixture is ready when it looks wet and mushy.
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Coconut Bread Pudding
Prep Time 10m
Total time 80m
Yields: 10 Servings
A luscious holiday dessert
For a dessert that sends your guests home with a smile, serve up a dish of freshly baked Coconut Bread Pudding. Bread pudding is a staple in homes throughout Latin America. This version is made with soft challah bread and warm spices, and GOYA® Coconut Milk for a decidedly tropical flair! Temptingly aromatic as it exits the oven, our coconut bread pudding recipe makes a spectacular holiday dessert. Creamy on the inside and crusty on top, it’s totally irresistible, all the way through! Top with a drizzle of GOYA® Dulce de Leche for a sweet finale.
Ingredients
2 cups
heavy cream
1 can (13.5 oz.)
¼ cup
raisins
1
inch piece fresh ginger, peeled
½ tsp.
8
egg yolks
1 cup
sugar
2 cups
shredded sweetened coconut
1
loaf Challah or brioche bread, cut into 1” cubes
1 bottle (14 oz.)
Directions
Step 1
Heat oven to 325°F In saucepan over medium-high heat, bring heavy cream, coconut milk, raisins, cloves, cinnamon, ginger and salt to boil. Remove pot from heat. Let stand 15 minutes. Remove and discard cinnamon stick, cloves and ginger.
Step 2
In large bowl, using whisk, beat together egg yolks and sugar until yolks are pale yellow. Gradually whisk in reserved coconut milk mixture and 1 cup shredded coconut. Add bread cubes; stir to coat; let sit until saturated, about 15 minutes.
Step 3
Transfer bread mixture to greased 13″x9″ baking dish. Sprinkle with remaining coconut flakes. Bake, uncovered, until custard is just set and springy to the touch (quick read thermometer inserted in center should read 160°F), about 35 minutes. Serve warm; drizzle with dulce de leche before serving, if desired.
