Coconut-Chocolate Chip-Pecan Bread Pudding

coconut chocolate chip bread pudding
I thought this recipe would come in handy after Thanksgiving when you’re stuck with odds and ends day-old bread. I used day-old homemade brioche, but you can use any kind of bread or any combination of different breads. Keep in mind that some breads are sweeter than others, so adjust the amount of sugar accordingly.

coconut chocolate bread pudding
Printable Version
Preheat the oven to 350° F. In a mixing bowl, whisk together 4 large eggs, 2 cups milk (or coconut milk), 1/3 cup white sugar, 1/3 up brown sugar, 3 tablespoons of melted butter (add less or none at all if you use rich bread like croissants), 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Place 6 cups (276 g) of 1/2-inch cubes of day-old bread in a buttered baking dish (I used an 8-inch deep-dish ceramic pie pan). Pour the custard mixture over the bread cubes and let them soak up the custard. (Some very crusty bread may need extra soaking time.)

coconut chocolate chip bread pudding
Bake in the preheated oven for about 40-45 minutes. You know the bread pudding is done when the pudding appears firm and no wet custard mixture oozes out when you press the top down with a spatula.

While the pudding is baking, toast 1/2 cup unsweetened shaved dried coconut and 1/3 roughly-chopped raw pecans in a dry skillet over medium-low heat until the coconut is lightly brown and the pecans get crispy and smell nice and toasty. (Both coconut and pecans burn easily, so don’t walk away from the pan.) Set the toasted coconut and pecans aside.

coconut chocolate chip bread pudding
Remove the baked bread pudding from the oven and let it cool for 5-8 minutes. Sprinkle the toasted coconut and pecans on top as well as 1/2 cups of semi-sweet chocolate chips. Once the chocolate chips start to melt, the bread pudding is ready to serve.

coconut chocolate chip bread pudding
With three toppings, the bread pudding can be served as is without any embellishments. But if you’re like me, you pour a bit of warm whole milk into the serving bowl as well. Just because.

6 Responses to Coconut-Chocolate Chip-Pecan Bread Pudding

  1. LimeCake November 25, 2010 at 7:01 am #

    My gosh! This has got so many lovely things in it! Don’t think I’d need to wait till after Thanksgiving to make this. Oh, and Happy Thanksgiving, Leela!

  2. Karen from Globetrotter Diaries November 25, 2010 at 8:38 am #

    drooooolllllll……. this looks awesome– thanks!

  3. ♥peachkins♥ November 25, 2010 at 12:55 pm #

    that is lovely pudding!

  4. Anonymous November 20, 2011 at 6:06 pm #

    Question – can you put the chocolate chips and coconut in with the batter rather than on top? Also I plan to use croissants, do you think this bread will work?

  5. Admin November 20, 2011 at 8:52 pm #

    Anon – Yes and yes. Coconut shavings will be more crispy on top, but you can certainly mix hem into the pudding. Croissants will make this pudding much richer and, I think, even more delicious. Go for it.

  6. Anonymous November 25, 2011 at 5:23 pm #

    Thanks! Made it today with 6 large croissants. It came out good, a little dry, but delish. I mixed the chocolate and coconut in AND put some on top. No nuts though. I think next time I will add more coconut milk or another egg…. Thanks for the recipe. Love your site. Leslie