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Blueberry Coconut Bread Pudding


  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: serves 8 1x

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.

  • Category: dessert
  • Method: baking

Keywords: bread pudding, fresh picked, blueberries, summer sweets, coconut pudding, challah