Coconut Bread Pudding

Coconut Bread Pudding

62 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 50 m
Recipe by  Yoda

“The classic bread pudding is enhanced with coconut flakes and coconut milk.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9x13 inch baking dish



  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
  2. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
  3. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Share It

Reviews (62)

Rate This Recipe


This very well could be the most delicious thing I ever tasted!!! Mine for some reason was ready in about 40 min, not 1 hour. I had no fresh coconut so I added 1/2 cup extra flaked coconut and used buttermilk bread instead of french.



I loved this recipe!! My changes were...1 can coconut milk, 1 cup 2% milk, 1 stick melted butter. I used all flaked coconut and one tablespoon vanilla with one tablespoon coconut extract. I also, added a can of pineapple tidbits and made a Hard Sauce to go with it. Fabulous!!



I layered bread cubes (try cinnamon or other flavored breads), dried fruits including raisins and diced apricots and flaked coconut in about 3 layers in a greased glass casserole. Mixed liquids (used coconut extract and no coconut milk) and almond, rum and vanilla extracts. I also cut back on sugar by 1/2. Oh yes, used buttermilk with the eggs rather than cream or milk. Poured liquids over top and let set 30 minutes... be sure to press cubes down into liquid every 10 minutes or so! Dotted with butter and baked... yum. Everyone who tasted it said it was incredibly good.

More Reviews

Similar Recipes

Gramma's Apple Bread Pudding

Gramma's Apple Bread Pudding

Bread Pudding III

Bread Pudding III

Chocolate Banana Bread Pudding

Chocolate Banana Bread Pudding

Bread Pudding II

Bread Pudding II

Pani Popo (Hawaiian Coconut Bread)

Pani Popo (Hawaiian Coconut Bread)

French Quarter Bread Pudding

French Quarter Bread Pudding


Amount Per Serving (12 total)

  • Calories
  • 420 cal
  • 21%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Bread Pudding III


next recipe:

Chocolate Banana Bread Pudding