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.
A simple and flavorful whole grain bread pudding using fresh raspberries and coconut milk.
- 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)
- 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.
- 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.
- Bake the bread pudding for 40 to 45 minutes, until golden and set. Remove from the oven, drizzle with cream, and serve.
Tips & Tricks: I love the delicate aspect of the raspberries but blackberries and strawberries would also work.
Nutrition: see the information.
Links:Recipe from The Easy Vegetarian Kitchen
- Calories: 370
- Sugar: 15.3
- Sodium: 288
- Fat: 18.9
- Carbohydrates: 41
- Fiber: 6.6
- Protein: 15.3
- Cholesterol: 139
Coconut Bread Pudding
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.
During the summer months, we’re eating fresh fruit every day, usually at every meal. Fresh raspberries are a real treat and while I prefer black raspberries, any variety will do. A few other ways to use raspberries in recipes (if they make it that long in your refrigerator:)