Name: Toasted Coconut Pecan Bread Pudding Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pecan halves; 1 cup shredded coconut (sweetened or unsweetened based on preference); 1 cup dark brown sugar; 6 tbsp unsalted butter, melted; 2 tsp cinnamon; Pinch of salt; 1 cup milk of choice; 1 cup heavy cream; 1 1/2 tbsp unsalted butter; 1/4 cup + 3 tbsp granulated sugar; Pinch of salt; 1 tsp vanilla extract; 4 eggs, at room temperature; 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight (can substitute Hawaiian rolls)

Ingredients

1 cup dark brown sugar

6 tbsp unsalted butter, melted

2 tsp cinnamon

Pinch of salt

1 cup pecan halves

1 cup shredded coconut (sweetened or unsweetened based on preference)

1 cup milk of choice

1 cup heavy cream

1 1/2 tbsp butter

1/4 cup + 3 tbsp granulated sugar

Pinch of salt

1 tsp vanilla extract

4 eggs, at room temperature

12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight (can substitute Hawaiian rolls)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9-inch round springform pan by spraying the inside with cooking spray, then lining it with parchment paper covering the bottom and sides. Place the pan on a baking sheet and set aside.

Step 2: Toast the pecans and shredded coconut on a small baking sheet lined with parchment paper. Bake at 350°F for 5–10 minutes until the coconut is lightly golden, watching closely to prevent burning. Remove and set aside.

Step 3: In a medium bowl, mix the brown sugar, melted butter, cinnamon, salt, and the toasted pecans and coconut until well combined.

Step 4: Pour a little over half of this mixture into the prepared pan and press evenly into the bottom. Set aside.

Step 5: Cut the brioche bread or rolls into 1-inch cubes and set aside.

Step 6: Prepare the custard by combining milk, heavy cream, butter, granulated sugar, salt, and vanilla extract in a medium saucepan over medium-low heat. Whisk until the butter melts. Remove from heat, then whisk in the eggs until fully incorporated, but do not cook further.

Step 7: Place one-third of the bread cubes into the prepared pan and press down gently to compress.

Step 8: Sprinkle half of the remaining toasted coconut pecan mixture over the bread. Add another third of the bread cubes, press down, then sprinkle the rest of the toasted mixture. Top with the remaining bread cubes.

Step 9: Pour the custard evenly over the bread, pressing down gently to ensure all pieces are soaked and there are no dry spots.

Step 10: Bake at 350°F for 35–40 minutes, until the top is golden and set but still slightly wobbly when shaken gently.

Step 11: Let the pudding stand for a few minutes, then invert the pan onto a serving platter using oven mitts. Carefully remove the pan and peel away the parchment paper.

Step 12: Serve warm, optionally with a scoop of vanilla ice cream. Enjoy!

Tips & Variations

For extra flavor, soak the bread cubes in the custard for 10–15 minutes before assembling.

Use unsweetened coconut if you prefer less sweetness or want to control added sugars.

Try swapping pecans for walnuts or almonds for a different nutty texture.

If you don’t have brioche, day-old challah or croissants make excellent alternatives.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the pudding assembly the day before, cover it, and refrigerate overnight. Bake just before serving to ensure optimal texture and flavor.

What type of bread works best for bread pudding?

Rich, sturdy breads like brioche, challah, or croissants work best because they soak up the custard without falling apart, resulting in a creamy yet structured pudding.