When it comes to desserts or breakfast foods, Coconut Bread Pudding is one of those dishes found in various forms all over the globe. American, British, and French bread puddings begin with cubes of toasted bread that have been buttered.
Not only is this slow cooker coconut bread pudding bursting with coconut and vanilla flavor, but its amazing texture will leave you wanting more. The sweetness that results from this glazed coconut recipe is simple to make and good enough to share with others.
Coconut bread pudding recipe
An ideal balance of sweetness and creamy custard meets in this foolproof coconut bread pudding, which is topped with a golden, crunchy crust. Make this simple pudding at the end of a hard winter day or a warm summer night, and you’ll have a satisfying dessert.
The bread should be baked in a single layer on two rimmed baking sheets for 15–20 minutes, flipping once, until it is golden and crisp. Next, take out the cooking appliance. Bring the temperature down to 300—mix the ingredients in a big basin. After the liquid has been absorbed, add the toasted bread and let it rest for approximately five minutes, tossing it every so often.
Transfer an even quantity of the bread mixture to each ramekin. If testing with a toothpick, bake the pudding for 50–100 minutes or until it emerges clean.
Principal ingredients used in this pudding
Organic whole wheat bread
Mostly stale bread is used to make coconut bread pudding. You can use hot dog buns, hamburger rolls, white bread, brioche, baguette, and even croissants if you’re fancy. The quantity of bread used is equivalent to four standard sandwich pieces or bread cubes. You can use the bread you made from this blog:
Whole wheat pastry flour
Make sure you use whole wheat pastry flour. Whole wheat pastry flour, cakes, biscuits, crackers, and pancakes benefit significantly from this flour’s low protein concentration.
Despite the description, canned pumpkin purée is not “100% pure pumpkin,” but rather a combination of pure pumpkin and other winter squashes. Choose the puree that has not been altered by sugar or seasonings.
To add a nutty flavor or crispiness to your coconut cream bread pudding, make sure you use raisins. This will add a delectable flavor and also a great aroma.
To sum it up, soybeans are a fantastic meal since they are high in plant-based protein and low in fat. Furthermore, to maintain strong muscles and internal organs, soy milk’s plant-based protein is needed. In other words, this dessert cuisine is an excellent thing for your vegan diet.
Coconut milk is a healthy, tasty, and easy-to-find food that can be used in many ways. Also, it’s simple to cook at home with coconut flakes or coconut extract. When combined with other liquids, this component produces a foundation with a coconut flavor.
Take some cashews after rinsing them when making bread pudding. The cashews add to their creaminess and velvety texture by thickening the pudding.
Coriander boosts the buttery taste in desserts, including cookies, crumbles, and creams.
Cardamom has a complex taste that defies easy description. It may be used in either savory or sweet preparations.
To add a flavor to your coconut bread creamy pudding, you can use almond, lemon, and vanilla to enhance the coconut flavor.
Maple syrup (optional)
Since maple syrup contains beneficial elements, you can also use it in your recipe. Two tablespoons include little calcium, potassium, and zinc and considerable levels of manganese and riboflavin. Additionally, natural maple syrup includes antioxidants, too. If you like, you may use powdered sugar or confectioner’s sugar.
How to store the leftover pudding?
Bring your bread pudding to room temperature, then refrigerate it in an airtight container or plastic wrap. The dessert may be protected from odors, drying out, and contamination by covering it. However, because of its high moisture content, bread pudding rapidly develops mold if left unattended for too long.
Warm bread pudding is the finest coconut bread pudding. Thus it would be best if you always reheated it before serving. The food will still be too cold if you remove it from the fridge only 30 minutes before you want to consume it.
Preheat oven to 350 and put the dessert in an oven for 10 to 15 minutes to warm. The aluminum foil prevents excessive drying out when used to store food. Remove the foil for the last minute or two of cooking if you want the top to brown and become crispy.
How to serve this incredible recipe?
It would be delicious with whipped cream, chopped fruit, crushed almonds, or a coconut sauce on top of this bread pudding. There is a good choice here. Remember to sprinkle on a little more coconut and lemon zest before serving. Adding chocolate chips or raisins to the meal is an option.
The confectioner’s sugar may be sprinkled on top for a delicious touch. In light of the dish’s satiating nature, all that’s required as an accompaniment is a bowl of fruit, a dollop of ice cream, or a dessert sauce to dip it in.
Can you make this recipe in advance?
Yes, you can make this recipe beforehand and can also freeze this recipe to consume later. First, combine everything in an airtight container, such as a Ziploc bag, and then chill it in the fridge for at least a few hours, preferably overnight. Put everything in the slow cooker when you’re ready to create the meal (within the next 24 hours), and continue with the remainder of the instructions.
Coconut Bread Pudding
- Food processor
- 4 large slices of whole wheat bread
- 1 Banana or 1 cup crushed pineapple
- 1/2 cup date butter (optional)
- ½ cup raisins
- 1/2 cup shredded coconut
- 1 teaspoon almond flavoring
- 1 tablespoon vanilla flavoring
- 3 cups plant-based milk
- 2 tablespoons cashew pieces (rinsed)
- 1 teaspoon coriander
- 1 teaspoon Cinnamon
- ¼ teaspoon salt
- ¼ cup whole wheat flour
Take the sliced bread and place it in a food processor and make breadcrumbs.
Blend the banana in with the milk and dates or date butter.
Pour the contents into the bread and allow to soak for about 10 minutes,
Add all the other ingredients to the mixture and mix together well.
Spoon into a pre-sprayed baking dish.
Bake at 350 F for 45 minutes or until the pudding is golden brown.
Why would you love this recipe?
You can prepare a delightful and filling dessert with just the bread you have on hand, plus a few other cupboard (and fridge) basics, as shown by this recipe for coconut bread pudding. Somewhat surprisingly, this dish is reminiscent of coconut cream-soaked french toast. You may trick people into thinking it’s a festive dessert by serving this Coconut Bread Pudding with a wide assortment of vividly colored fresh fruits.
Because of how fast it cooks, you can start it in the morning and have it for breakfast or store it for a satisfying midday snack. You can make an incredibly simple bread pudding with this recipe.
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No ingredients could be found for this recipe.
- You can choose to add whatever fruit to the bread pudding, banana, apple, pineapple, or pear.
This recipe can be served warm with a scoop of Vegan Ice Cream as a dessert.
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