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    You are in: Home / Recipes / Coconut Bread Pudding Recipe
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    Coconut Bread Pudding

    Average Rating:

    2 Total Reviews

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    • on February 04, 2012

      DELICIOUS and sweet! I liked the addition of the almond extract ~ I used nine slices of 12-grain bread with all crusts removed. The bread pudding baked in a 13 x 9 Pyrex dish, on top of another pan in case of overflow, at 300F for 1 hour 30 minutes, and the meringue baked at 325F for 14 minutes! Easily serves 12 ~ will slice much neater when cold!! Tagged Boomette in the Mardi Gras Photo Tag, February 2012.

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    • on July 22, 2008

      Oh Yum! I made this last night for my family and we loved it! I love the almond flavoring in it, and the meringue on top finished it off perfectly. I made this in a 9 x 13 pan and it made alot. We had some right out of the oven with some 1/2 and 1/2 poured on top, yummy. Then today, we ate it right out of the pan cold and it was equally as good. It reminds me a little of coconut cream pie without the crust. I'm not sure why this hasn't been reviewed yet but I know this reviewer will be making it again and again. Its simple and cheap and tastes like it took so much more. Thank you Boomette for this fabulous dessert. Made for Newest Zaar Tag 2008.

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    Nutritional Facts for Coconut Bread Pudding

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 731.8
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 23.0 g
    Cholesterol 160.6 mg
    Sodium 392.9 mg
    Total Carbohydrate 95.5 g
    Dietary Fiber 4.2 g
    Sugars 66.2 g
    Protein 15.0 g

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