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Coconut Walnut Bread Pudding
Coconut Walnut Bread Pudding

Before you jump to Coconut Walnut Bread Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most probably buy a lot of food items out of habit. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.

Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to coconut walnut bread pudding recipe. You can cook coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Coconut Walnut Bread Pudding:
  1. Prepare Bread base:
  2. You need 5-6 cups cubed brioche bread
  3. Prepare 1/4 cup whole walnuts (will be roasted and roughly chopped)
  4. Use Custard mix:
  5. You need 1 1/2 cups Milk
  6. Prepare 1/2 cup heavy cream
  7. Use 4 large eggs
  8. Get 1/2 cup sweetened shredded coconut
  9. Prepare 1/8 cup white sugar
  10. Provide 2 tsp vanilla extract
  11. Use 1 tsp salt
  12. Provide Butter drizzle topping:
  13. You need 2 tbsp butter
  14. You need 1/2 tbsp white sugar
  15. Get Optional topping:
  16. You need 2 tbsp milk chocolate chips
Instructions to make Coconut Walnut Bread Pudding:
  1. Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
  2. Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
  3. Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet. - Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned. - Cool slightly, then chop them roughly. - Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.
  4. Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended. - Add the shredded coconut into the mix, mix well.
  5. Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
  6. Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
  7. Let stand for at least 30 minutes (up to an hour) to absorb liquid.
  8. Top with chocolate chips right before putting it in the oven. - Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.
  9. Let cool for 20 minutes and cut into 8-10 pieces.

Sometimes I use pecans instead of walnuts. Simple delicious served warm with custard. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few. This Creamy Coconut Pudding recipe is a simple and delicious classic that is traditionally thickened with rice kernels.

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