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Toasted Coconut Pecan Bread Pudding Recipe

Toasted Coconut Pecan Bread Pudding Recipe
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★★★★★

4.9 from 27 reviews

This Toasted Coconut Pecan Bread Pudding is a rich and comforting dessert that combines the warm flavors of toasted pecans and coconut with a custardy brioche base. Perfect for cozy gatherings or special occasions, this recipe delivers a delightful balance of crunchy topping and soft, flavorful bread pudding served warm, optionally with a scoop of vanilla ice cream.

Ingredients

Scale

Topping

  • 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

Custard

  • 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

Bread

  • 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight (can substitute Hawaiian rolls)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9″ round springform pan with cooking spray, then line it with parchment paper covering the bottom and sides. Place the pan on a baking sheet and set aside. Alternatively, use an 8″ or 9″ square baking pan prepared similarly.
  2. Toast Pecans and Coconut: Spread pecan halves and shredded coconut on a small baking sheet lined with parchment. Toast in the oven for 5-10 minutes until coconut is lightly golden, watching carefully to prevent burning. Remove and set aside.
  3. Make Topping Mixture: In a medium bowl, combine brown sugar, melted butter, salt, cinnamon, and the toasted pecans and coconut. Mix thoroughly.
  4. Press Topping Base: Press a bit more than half of the mixture evenly into the bottom of the prepared pan. Set aside.
  5. Cube Bread: Cut the brioche slices or rolls into 1″ cubes and set aside.
  6. Prepare Custard: In a medium saucepan over medium-low heat, combine milk, heavy cream, butter, granulated sugar, salt, and vanilla. Whisk until butter melts and mixture is smooth. Remove from heat and quickly whisk in eggs until fully incorporated. Do not cook beyond this point.
  7. Layer Bread and Topping: Place one-third of the bread cubes in the pan on top of the pressed topping base and press down gently. Sprinkle half of the remaining toasted coconut pecan mixture over this layer. Repeat with another one-third of bread, press, and remaining topping. Finish with the last third of bread cubes on top.
  8. Soak Bread with Custard: Pour the custard evenly over the bread layers, pushing down gently to ensure all bread is soaked with no dry spots.
  9. Bake: Bake the bread pudding at 350°F for 35-40 minutes on a baking sheet until the top is golden and set but still slightly wobbly when shaken.
  10. Cool and Invert: Let the pudding stand for a few minutes after baking. Place a serving platter on top of the pan and carefully invert using oven mitts to release the bread pudding onto the plate. Remove the pan and lift off the parchment paper.
  11. Serve: Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence. Enjoy!

Notes

  • Use brioche for a rich and tender texture, but Hawaiian rolls work as a substitute.
  • To save time, bread can be dried out overnight or toasted lightly before cubing for better custard absorption.
  • Watch the coconut closely during toasting to avoid burning as it browns quickly.
  • Room temperature eggs help in smoothly incorporating into the warm custard base.
  • Custard thickens in the oven, so do not overcook it on the stove.
  • Leftovers can be refrigerated and gently reheated before serving.

Nutrition

Keywords: Toasted Coconut Pecan Bread Pudding, bread pudding, dessert, coconut, pecan, brioche, baked dessert

Find it online: https://yumwithmia.com/toasted-coconut-pecan-bread-pudding-recipe/