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.

1 review

Coconut Bread Pudding with Raspberries

Preparation 10 mins 2017-06-27T00:10:00+00:00 Cook Time 45 mins 2017-06-27T00:45:00+00:00 Serves 4 servings     adjust servings Calories 370 kcal
Coconut Bread Pudding | @naturallyella

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.

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Recipe Notes

Recipe 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 Facts
Serving Size
Amount Per ServingAs Served
Calories 370 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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