Toasted Coconut Pecan Bread Pudding
Indulge in a heavenly delight with this Toasted Coconut Pecan Bread Pudding, a luscious dessert that combines the warmth of freshly toasted coconut and pecans atop a rich, gooey bread pudding base. Served warm and accompanied by a scoop of creamy vanilla ice cream, each spoonful offers a symphony of textures and flavors. This irresistible treat is not only a comforting classic but also a guaranteed crowd-pleaser. Perfect for any occasion, from cozy gatherings to elegant dinners, this dessert promises to leave a lasting impression!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Brown sugar
Cinnamon
Pecan halves
Shredded coconut
Brioche rolls or bread slices
Milk of choice
Heavy cream
Butter
Granulated sugar
Vanilla extract
Eggs
Vanilla ice cream
Tips for making Toasted Coconut Pecan Bread Pudding:
Choose the Right Bread: Opt for a sturdy bread like brioche or challah, which can absorb the custard without becoming mushy.
Toast Your Coconut and Pecans: Toasting enhances the flavor and adds a delightful crunch to your topping. Keep an eye on them to prevent burning.
Prepare the Custard Properly: Make sure your custard mixture has the right balance of eggs, milk, sugar, and vanilla extract for a creamy texture and rich flavor.
Layer Ingredients Thoughtfully: Assemble your bread pudding in layers, interspersing bread cubes with the toasted coconut pecan topping for even distribution of flavors and textures, and beautiful swirls.
Serve Warm with Vanilla Ice Cream: The contrast of warm bread pudding and cold vanilla ice cream is divine. Serve immediately for the best experience.
Garnish for Presentation: Add a final sprinkle of toasted coconut and pecans on top before serving for an extra touch of elegance and flavor.
Experiment with Flavors: Feel free to customize your bread pudding by adding cinnamon, nutmeg, or a splash of rum to the custard for a unique twist on this classic dessert.
How to store Toasted Coconut Pecan Bread Pudding:
Refrigeration: Store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm individual servings in the microwave or oven until heated through.
Freezing: If you want to extend the shelf life, you can freeze the bread pudding. Wrap individual portions tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or zip-top bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat refrigerated or frozen bread pudding, preheat your oven to 350°F (175°C). Cover the bread pudding with foil to prevent excessive browning and bake until heated through, typically around 20-30 minutes for refrigerated portions and 40-50 minutes for frozen portions.
Microwaving: If you're short on time, you can also reheat individual portions in the microwave. Cover with a microwave-safe lid or paper towel to prevent splattering, then heat on high for 1-2 minutes until warmed to your liking.
Serve with Fresh Toppings: Before serving reheated bread pudding, add a fresh sprinkle of toasted coconut and pecans to rejuvenate the texture and flavor.
Enjoy Cold: While best enjoyed warm, some may enjoy the chilled texture of leftover bread pudding straight from the refrigerator. Simply grab and enjoy!
Portion Control: Consider slicing the bread pudding into individual portions before storing. This makes it easier to grab a single serving and reduces the need to reheat the entire batch each time.
Check out my other warming dessert recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this toasted coconut pecan bread pudding. Happy baking!
