Coconut Bread Pudding

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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.

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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

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 Desserts

Coconut Bread Pudding
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5 from 2 votes
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Coconut Bread Pudding

Caribbean style bread pudding is perfect to complete your holiday table.
Prep Time45 mins
Cook Time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: Caribbean
Servings: 12
Calories: 288kcal
Author: Chef Mireille

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

The longer you chill the pudding, the firmer it will set. It is best to chill overnight.
Can be served chilled or at room temperature.

Nutrition

Calories: 288kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 140mg | Fiber: 2g | Sugar: 37g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Amy

    sounds so delicious with added coconut and all spices…I really enjoyed reading the whole post.Its interesting to know about different food culture…
    thanks for linking…

  2. Amy Chung

    5 stars
    I’m a massive fan of coconut. I’m also a massive fan of bread. Oh, and a massive fan of pudding. So kind all my favourite things in one! LOL!

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