Coconut Bread Pudding | @naturallyella
No get-together would be complete without dessert (which may seem strange given the low amount of desserts on this site). Sometimes these desserts are on the elaborate side (like a cheesecake) and sometimes they are like this coconut bread pudding; easy to throw together and full of summer fruit. This particular base for bread pudding is from my cookbook and while it’s not the super rich recipe, I find it perfect in texture and flavor. The book calls for using multigrain bread but I used a simple peasant loaf for this variation, letting the coconut flavor really shine.

Print
Coconut Bread Pudding | @naturallyella

Coconut Bread Pudding with Raspberries

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Dessert

Description

A simple and flavorful whole grain bread pudding using fresh raspberries and coconut milk. 


Ingredients

  • 3 cups 1⁄2-inch cubed bread (180 g, 1.3 cm)
  • 1 1/2 cups fresh raspberries
  • 3 large eggs
  • 1 cup whole-fat canned coconut milk (240 ml)
  • 3 tablespoons maple syrup (45 ml)
  • 2 tablespoons coconut oil (melted and cooled)
  • 1 teaspoon ⁄2 vanilla extract
  • Coconut Flakes (for topping)
  • Maple Syrup (for serving)

Instructions

  1. Preheat the oven to 350 ̊F (180 ̊C). Toss the bread cubes and raspberries together in a 1- or 11⁄2-quart (1 or 1.3 L) baking dish.
  2. In a bowl, whisk the eggs and then add the coconut milk, maple syrup, melted coconut oil, and vanilla extract. Pour over the bread, pressing the bread down with the back of a spoon to cover with the egg mixture.
  3. Bake the bread pudding for 40 to 45 minutes, until golden and set. Remove from the oven, drizzle with cream, and serve.

Notes

Tips & Tricks: I love the delicate aspect of the raspberries but blackberries and strawberries would also work. 

Stock up: get the pantry ingredients you will need: bread, raspberries, coconut milk

Nutrition: see the information.

Links:Recipe from The Easy Vegetarian Kitchen

 

 


Nutrition

  • Calories: 370
  • Sugar: 15.3
  • Sodium: 288
  • Fat: 18.9
  • Carbohydrates: 41
  • Fiber: 6.6
  • Protein: 15.3
  • Cholesterol: 139

Coconut Bread Pudding

variations

If you’re familiar with The Easy Vegetarian Kitchen, you know that it is a big book of variations. And so, if feels a bit strange to give variations for a recipe that itself is a variation. It just goes to show that for one recipe there can be endless amount of ideas!

Berries: Summer is the time to experiment. Blackberries, black raspberries, blueberries or toss in stone fruit (peaches are excellent with berries!)

Vegan: If you’re looking to make this vegan, follow something similar to this recipe and use roughly 1 1/2 tablespoons of a starch as a thickening agent and cook the custard base ahead of time.

Spice: I wanted to keep the flavor profile of this coconut bread pudding to just the coconut and the raspberries. However, I think a bit of cinnamon or cardamom would be a lovely touch.

Coconut Bread Pudding with Raspberries | @naturallyella