Coconut Bread Pudding

READY IN: 1hr 57mins
Recipe by Boomette

I didn't try it but I guess it's delicious. I don't remember where I took it. For the servings and time to make, I had to guess cause it was not written on my page.

Top Review by Kerfuffle-Upon-Wincle

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.

Ingredients Nutrition

  • 8 slice bread
  • 946.36 ml milk, warm
  • 4 egg yolks
  • 1 egg white
  • 14.79 ml almond extract
  • 141.74 g evaporated milk (I hope it's the good quantity cause it says a small can, and with RecipeZaar, I saw that there was 5)
  • 354.88 ml sugar
  • 354.88 ml coconut
  • 59.14 ml butter
  • Meringue

  • 3 egg whites
  • 88.74 ml sugar
  • 14.79 ml almond extract

Directions

  1. Preheat oven to 300°F
  2. Soak bread in warm milk.
  3. Beat eggs yolks and 1 egg white.
  4. Gradually add evaporated milk, almond extract and sugar.
  5. Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
  6. Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
  7. For meringue :.
  8. Beat egg whites until fluffy, gradually adding sugar and almond extract.
  9. Continue beating until stiff.
  10. Pour over pudding.
  11. Sprinkle with coconut.
  12. Bake at 325 F for 5-7 minutes until slightly brown.

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