Blueberry Bread Pudding
A tropical twist on an easy blueberry bread pudding recipe.
Ingredients
- 1 (8 to 10 oz.) loaf challah bread, sliced into 1-inch cubes day old bread is best
- 1 ½ cups winter fresh berries or frozen blueberries divided
- 1 (15 oz.) can sweetened cream of coconut
- 1 ⅓ cups milk or non-dairy milk
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 4 eggs
- ½ cup shredded sweetened coconut
- Garnish: powdered sugar
Instructions
- Heat oven to 350F.
- Spread ⅔ of the bread cubes over the bottom of a 9-inch square baking dish.
- Sprinkle 1 cup of the blueberries over the bread. Top with remaining bread.
- In small saucepan, over medium 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 custard 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 45-50 minutes or until puffed and golden and center of the pudding is set.
- Serve warm with vanilla ice cream. Dust with powdered sugar just before serving.
Notes
If you don't have old bread, slice fresh bread into cubes the day before and let sit uncovered to dry out or toast the bread cubes for 5 minutes on a baking sheet in a 350F oven.
Use almond or oat milk in place of whole milk for a non-dairy recipe.
Nutrition
Serving: 1 sliceCalories: 137kcalCarbohydrates: 14gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 87mgSodium: 50mgPotassium: 146mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 66mgIron: 1mg
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