Last Updated on February 22, 2020 by Chef Mireille
Coconut Bread Pudding
A spice laden flavorful bread pudding from the French influenced Caribbean island of Dominica. Perfect for holiday time!
Bread Pudding is one of those foods that many countries have a version of. American/British/French style bread pudding usually has buttered bread slices which are then toasted and cubed. This is then covered with a rich egg custard and then baked in a water bath.The bread pieces stay intact even after baking.
Caribbean style bread pudding, which is the kind I grew up eating, is a solid pudding made from soaked bread slices. Although I have been eating this my entire life, this was my first attempt at making it. My grandmother is from Dominica and on my first visit in 2007 I managed to pick up a few recipes from relatives and friends.
Before we get to the bread pudding, let’s talk a little about Caribbean bread. Even our white bread is not as soft and doughy as American white bread. Besides all the health benefits of baking with whole grains, the reason I always include some kind of whole grain in my bread baking is to give the bread some body and texture.
White bread was never in my home growing up, however I recall visiting friends and eating Wonder bread for the first time and I thought it was the most annoying thing in the world to eat with its soft texture getting stuck to the roof of my mouth. I was probably the only kid who preferred wheat bread to white, but it all depends what you’re used to.
Caribbean white bread has more body and has a denser texture, yet it is not heavy like whole grain breads can sometimes be. This is one thing I have never attempted to make and I am sure it would take some practice for me to get the texture right. Until I do, I am lucky to have a little of the Caribbean here in NY.
Golden Krust is a popular Caribbean restaurant chain, with locations throughout all of New York and you can easily get a loaf of what they call Hard Dough Bread. The name doesn’t sound appetizing, but trust me – you won’t regret buying this loaf of bread! If you don’t have access to a Caribbean bakery, use an Artisan bread with body and a little density.
This will become your new favorite holiday dessert every year!!!
Coconut Bread Pudding came out the perfect texture. Now I no longer have to wait until I visit the bakery to be able to get Caribbean style bread pudding. I can make it myself whenever I want!
Before we get to this recipe, you might want to try our some other Caribbean treats to tempt your palate.
- Caribbean Sweet Bread
- Jamaican Easter Bun
- Coconut Sugar Cakes
- Caribbean Rum Cake
- Haitian Pain Patate – Sweet Potato Pudding
- Jamaican Cornmeal Pudding
- Coconut Rolls
- Habichuela con Dulce – Dominican Bean Pudding
- Majarete – Dominican Corn Pudding
Coconut Bread Pudding
- 10 slices Hard Dough bread ends trimmed and cut into large pieces
- 6 cups of water
- 1 egg
- 2 cups milk
- 1 cup frozen shredded coconut defrosted (or freshly grated coconut)
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon freshly grated nutmeg freshly grated
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove
- zest of 1 lime grated
- 2 tablespoons butter
- Soak bread in water for a few minutes.
- Remove the bread and squeeze out all of the water by hand very well.
- In the bowl of an electric mixer, combine sugar, egg and vanilla. Mix well.
- Heat milk until warm but not boiling.
- Slowly add mix while running the mixer continuously.
- Add nutmeg, cinnamon, ginger and clove. Mix well.
- Add lime zest, coconut and bread. Mix well until thoroughly combined.
- Leave to rest for 30 minutes.
- Preheat oven to 350 F.
- Lightly grease a square baking dish with butter.
- Transfer batter to baking dish.
- Bake for 2 hours, until the pudding is set.
- Chill for at least 2 hours before serving.
Can be served chilled or at room temperature.
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