Name: Toasted Coconut Pecan Bread Pudding Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pecan halves; 1 cup shredded coconut (sweetened or unsweetened based on preference); 1 cup dark brown sugar; 6 tbsp unsalted butter, melted; 2 tsp cinnamon; Pinch of salt; 1 cup milk of choice; 1 cup heavy cream; 1 1/2 tbsp butter; 1/4 cup + 3 tbsp granulated sugar; Pinch of salt; 1 tsp vanilla extract; 4 eggs, at room temperature; 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight (can substitute Hawaiian rolls)

Jump to Recipe

If you are looking for a show-stopping dessert with a warm, comforting vibe and a crunch that makes your taste buds dance, look no further than this Toasted Coconut Pecan Bread Pudding. This dish brings together golden toasted coconut and buttery pecans folded into soft, custardy brioche bread, all baked to perfection. The toasted topping adds an irresistible nutty crunch, while the rich custard seeps into every nook of the bread cubes, creating a balance of textures and flavors that feels like a cozy hug in dessert form. Trust me, the Toasted Coconut Pecan Bread Pudding is going to become your new favorite indulgence for brunch or dessert.

Toasted Coconut Pecan Bread Pudding Recipe - Recipe Image

Ingredients You’ll Need

This recipe is delightfully simple, using pantry staples and fresh ingredients that each play a crucial role in crafting the perfect texture and flavor. From the sweet spices to the buttery pecans and coconut, every element combines to create a bread pudding that’s truly unforgettable.

Dark brown sugar: Adds deep caramel notes and richness to the topping and custard base.
Unsalted butter: Provides that luscious creaminess and helps toast the coconut and pecans evenly.
Cinnamon: Brings warm spice that elevates the overall flavor profile.
Salt: Enhances the sweetness and balances all the flavors perfectly.
Pecan halves: For a toasty, buttery crunch that pairs beautifully with the coconut.
Shredded coconut: Toasted for a nutty, golden finish that’s slightly chewy and aromatic.
Milk of choice: Moistens the bread cubes, creating that hallmark custard texture.
Heavy cream: Adds richness and helps make the custard decadently smooth.
Granulated sugar: Sweetens the custard without overpowering the natural flavors.
Vanilla extract: Infuses a fragrant warmth that complements the coconut and pecans.
Eggs: The magic binders that transform the bread and custard mixture into a firm yet tender pudding.
Thick-cut brioche bread or brioche rolls: Their buttery sweetness and soft crumb soak up the custard perfectly; slightly dried out is best for texture.

How to Make Toasted Coconut Pecan Bread Pudding

Step 1: Preheat and Prep Your Pan

Start by heating your oven to 350°F and preparing a 9” round springform pan. This setup ensures the pudding cooks evenly and makes for an easy release later on. Don’t forget to line the pan with parchment paper to protect that beautiful bake!

Step 2: Toast the Pecans and Coconut

Spread the pecans and shredded coconut on a parchment-lined baking sheet and toast them for 5-10 minutes. Keep a close eye because once toasting starts, it progresses quickly. The goal is to get a golden, fragrant crunch that provides a spectacular texture contrast in your pudding.

Step 3: Mix the Topping

In a bowl, blend melted butter, dark brown sugar, cinnamon, salt, and the toasted pecans and coconut until everything is evenly combined. Half of this mixture will go right into the bottom of the pan to create a wonderful caramelized crust—trust me, it’s as good as it sounds.

Step 4: Cube and Layer the Bread

Cut your brioche into one-inch cubes; this size soaks up the custard just right without becoming mushy. You’ll layer the bread and remaining toasted topping in thirds, pressing each layer down gently to pack it all together.

Step 5: Prepare the Custard

In a saucepan, gently warm the milk, cream, butter, sugar, salt, and vanilla until the butter melts. Slowly whisk in eggs off the heat to create a silky custard. This mixture will seep into the bread cubes, setting the pudding’s creamy, soft texture once baked.

Step 6: Assemble and Bake

Pour the custard over the layered bread and toppings, pressing gently to ensure everything is soaked well. Bake at 350°F for 35-40 minutes until the top is a gorgeous golden brown and the pudding feels set but still a little wobbly—perfect for a creamy bite inside.

Step 7: The Great Flip

Once baked, allow it to rest briefly before carefully inverting the pan onto a serving platter. This reveals the beautiful caramelized toasted coconut pecan crust on top, making for a stunning presentation and an even more delicious bite.

How to Serve Toasted Coconut Pecan Bread Pudding

Garnishes

Enhance your serving with a scoop of creamy vanilla ice cream or a drizzle of warm caramel sauce. A sprinkle of extra toasted pecans or shredded coconut over the top adds both visual charm and a heightened nutty crunch.

Side Dishes

This bread pudding pairs beautifully with fresh fruit like berries or a citrusy compote to cut through the richness. For brunch, consider serving alongside eggs and bacon for a sweet-savory balance that will delight everyone at the table.

Creative Ways to Present

Try plating individual slices with a dusting of powdered sugar and a mint sprig for an elegant touch. You can also impress guests by baking the pudding in mini ramekins for personalized portions that feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Toasted Coconut Pecan Bread Pudding keeps well covered in the refrigerator for up to 3 days. Storing it tightly prevents it from drying out and helps retain that wonderful custardy texture.

Freezing

You can freeze the pudding, either whole or in individual portions, wrapped tightly in plastic wrap and foil. Freeze for up to 2 months; thaw overnight in the fridge before reheating for best results.

Reheating

Warm leftovers gently in the oven at 325°F until heated through to revive that fresh-baked texture. A quick zap in the microwave works too, especially for single servings, but the oven gives you a better-crisped top and keeps the custard luscious.

FAQs

Can I use different types of bread?

Absolutely! Brioche is ideal for its buttery, soft texture, but you can use challah, Hawaiian rolls, or even sturdy white bread. Just make sure the bread is slightly stale or dried out for the best custard absorption.

Is it possible to make this dessert dairy-free?

Yes! Use coconut milk or almond milk in place of regular milk and substitute vegan butter for the unsalted butter. The flavor will still be fantastic, with an added tropical twist from the coconut milk.

Can I prepare this recipe ahead of time?

Definitely. You can assemble the pudding and refrigerate it overnight before baking. This actually helps the custard soak into the bread even more for a more cohesive texture and deeper flavor.

How crunchy is the toasted coconut and pecan topping?

The topping provides a delightful contrast, offering nutty, crisp bites that balance the creamy softness of the bread pudding. Make sure not to over-toast the coconut, or it might get too hard instead of golden and tender-crisp.

What’s the best way to serve this dish to guests?

The classic approach is to serve it warm, maybe topped with ice cream or whipped cream for extra decadence. Presenting it on a large platter for a family-style serving adds a touch of nostalgia and love to the experience.

Final Thoughts

The Toasted Coconut Pecan Bread Pudding is one of those recipes that makes you feel instantly at home, wrapped in cozy flavors and perfect textures. Whether you’re sharing it with close friends or treating yourself on a quiet evening, this dessert is a guaranteed crowd-pleaser. Give it a try soon—you’ll be amazed at how this humble bread pudding transforms into an indulgent treasure with every bite!