Coconut Bread Pudding

By Chad Carns


Bread Pudding

3 c milk
3 c unsweetened coconut milk
1/2 c sweetened coconut flakes
1 loaf french bread, 1-inch cubes
3 eggs
3/4 c sugar
2 T vanilla extract
1 T butter



Mango Sauce

1 mango, peeled and sliced
1/2 c sugar
1/2 c water
1 vanilla bean, cut open




Bread Pudding – Preheat oven to 350 degrees. Mix milk, coconut milk, coconut flakes and bread in a large bowl. Whisk eggs, sugar and vanilla extract in a small mixing bowl and then add to bread mixture. Grease a 13 x 9-inch baking pan with butter. Spoon the bread mixture into the pan. Bake on the upper rack of oven until the bread pudding has set and is golden brown on top, about 45 minutes.

Mango sauce – Simmer ingredients for 10 minutes. Remove vanilla bean. Blend in a food processor until smooth. Serve pudding on a bed of mango sauce.

Coconut Bread Pudding
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level3
Time 10
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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