Toasted Coconut Pecan Bread Pudding

A deliciously sweet and nutty bread pudding combined with toasted coconut and pecans. Perfect for a cozy dessert or indulgent breakfast.

By @nowbynaturesupps

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 cup coconut flakes toasted
• 1 cup pecans chopped and toasted
• 6 cups day-old bread cut into 1-inch cubes
• 4 large eggs
• 1.5 cups milk
• 1.5 cups heavy cream
• 0.75 cup granulated sugar
• 0.25 cup brown sugar packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0 caramel sauce optional
• 0 whipped cream optional

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
2. Spread the coconut flakes and chopped pecans on a baking sheet. Toast them in the preheated oven for about 5-7 minutes, or until the coconut is golden and the pecans are fragrant. Watch closely to prevent burning. Set aside to cool.
3. Place the bread cubes in the greased baking dish. Sprinkle the toasted coconut and pecans evenly over the bread.
4. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
5. Pour the custard mixture evenly over the bread, pressing down gently to ensure all the bread pieces are soaked in the liquid.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden and the custard is set.
7. Allow the bread pudding to cool slightly before serving. Optionally, drizzle with caramel sauce or top with whipped cream for extra indulgence.