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Coconut Bread Pudding with Raspberries

Coconut Bread Pudding | @naturallyella
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★★★★★

5 from 1 reviews

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

Ingredients

Scale
  • 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

Find it online: https://naturallyella.com/coconut-bread-pudding/