Description
Paired with coconut the blueberries make for a most memorable and comforting bread pudding.
Ingredients
Scale
1 (8 to 10 oz) loaf challah bread, sliced into 1-inch cubes
1 ½ cups winter fresh or frozen blueberries, divided
1 (15 oz) can sweetened cream of coconut
1 1/3 cups milk
¼ cup sugar
1- teaspoon vanilla
½ teaspoon coconut extract
4 eggs
½ cup shredded sweetened coconut
Garnish: powdered sugar, mint sprigs
Instructions
- Spread 2/3 of the bread cubes over the bottom of a 9-inch square baking dish.
- Sprinkle 1 cup of blueberries over the bread. Top with remaining bread.
- In small saucepan, over medium-low heat, stir cream of coconut, milk, sugar, vanilla and coconut extract just until the sugar is dissolved and mixture is smooth. The mixture will be warm, but not hot.
- In large bowl, lightly whisk eggs; add warm milk mixture and blend well. Pour milk mixture over bread in baking pan. Using the back of a spoon gently push bread down into milk mixture.
- Sprinkle top with remaining blueberries and coconut.
- Bake 50 minutes or until puffed and golden.
- Serve warm Dust with powdered sugar just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
- Cuisine: American