Description
This Toasted Coconut Pecan Bread Pudding is a rich and comforting dessert featuring layers of brioche bread soaked in a creamy cinnamon-spiced custard, topped with toasted pecans and coconut for a crunchy, caramelized finish. Baked until golden and served warm, it pairs perfectly with vanilla ice cream for an indulgent treat.
Ingredients
Scale
Topping
- 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
Custard
- 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
Bread
- 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight (can substitute Hawaiian rolls)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Spray the inside of a 9-inch round springform pan with cooking spray, then line the bottom and sides with parchment paper. Place the pan on a baking sheet and set aside.
- Toast pecans and coconut: Spread the pecan halves and shredded coconut evenly on a small baking sheet lined with parchment paper. Toast in the preheated oven for 5-10 minutes, watching closely until the coconut is lightly golden. Remove from oven and set aside.
- Mix topping: In a medium bowl, combine the dark brown sugar, melted butter, pinch of salt, cinnamon, and the toasted pecans and coconut. Stir well to combine.
- Press topping base: Pour just over half of the pecan-coconut mixture into the prepared pan and press it evenly across the bottom. Set aside.
- Cube the bread: Cut the bread or rolls into 1-inch cubes and set aside.
- Prepare custard: In a medium saucepan over medium-low heat, combine the milk, heavy cream, butter, granulated sugar, pinch of salt, and vanilla extract. Whisk continuously until the butter melts and the mixture is well combined. Remove from heat, then whisk in the eggs thoroughly. Do not cook further to avoid curdling—custard will thicken during baking.
- Assemble bread layers: Place one-third of the bread cubes into the prepared pan over the pecan-coconut layer, pressing down gently to compress. Sprinkle half of the remaining toasted coconut-pecan topping over the bread. Add another third of the bread cubes, press, then sprinkle the remaining topping. Top with the last third of the bread cubes.
- Soak with custard: Pour the custard evenly over all the bread cubes, ensuring thorough soaking. Gently press down the bread to eliminate dry spots.
- Bake: Bake at 350°F for 35-40 minutes on the baking sheet until the top is golden and the custard is set but still slightly wobbly when gently shaken.
- Cool and invert: Remove from oven and let the pudding stand for a few minutes. Place a serving platter over the pan, use oven mitts to carefully flip the springform pan onto the platter, then remove the pan and peel off the parchment paper.
- Serve: Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence.
- Enjoy: Relish this warm, crunchy, and creamy bread pudding as a comforting dessert.
Notes
- Drying out the bread overnight helps it absorb the custard better without becoming soggy.
- You can use either sweetened or unsweetened shredded coconut depending on your preference.
- If you don’t have a springform pan, an 8 or 9-inch square baking pan works well.
- Watch the coconut closely while toasting as it can burn quickly.
- Serving with vanilla ice cream or whipped cream enhances the dessert’s flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: toasted coconut, pecan, bread pudding, brioche, dessert, baked custard, warm dessert, holiday dessert
