Zutaten für Coconut Bread Pudding
- 8 cups cubed white bread
- 1 cup sweetened flaked coconut, plus 1/2 cup for topping
- 1/2 cup chopped dried apricot (optional)
- 1 (15 ounce) can cream of coconut
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 4 large eggs
- 3/4 cup granulated sugar
- Vanilla ice cream, for serving (optional)
- Chocolate shavings, for garnish (optional)
- Whipped cream, for serving (optional)
- 1/2 cup toasted coconut flakes, for garnish (optional)
- Powdered sugar, for dusting (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (12 ounce) can evaporated milk
- 1/4 cup (1/2 stick) unsalted butter, melted
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Zubereitung von Coconut Bread Pudding
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed bread, sugar, and spices. Mix well to ensure even distribution.
- In a separate bowl, whisk together the eggs, coconut milk, evaporated milk, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients over the bread mixture and gently stir to combine. Be careful not to overmix; some bread pieces can remain slightly dry.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake for 55-65 minutes, or until the pudding is set and golden brown around the edges. A toothpick inserted into the center should come out with a few moist crumbs.
- Let the bread pudding cool for at least 15-20 minutes before serving. Enjoy warm, optionally topped with whipped cream or toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
222g
Fat
106g
Carbs
28g
