Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut walnut bread pudding. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Coconut Walnut Bread Pudding is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Coconut Walnut Bread Pudding is something that I’ve loved my entire life.
The classic bread pudding is enhanced with coconut flakes and coconut milk. Divide bread mixture evenly among ramekins. It all started with a craving for bread pudding and an emergency substitution of coconut milk for regular milk … Pour the coconut milk mixture over the bread, pressing down with a spoon or fork to make sure all the bread gets soaked.
To begin with this particular recipe, we must first prepare a few components. You can cook coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Coconut Walnut Bread Pudding:
- Make ready Bread base:
- Prepare 5-6 cups cubed brioche bread
- Get 1/4 cup whole walnuts (will be roasted and roughly chopped)
- Make ready Custard mix:
- Get 1 1/2 cups Milk
- Get 1/2 cup heavy cream
- Prepare 4 large eggs
- Get 1/2 cup sweetened shredded coconut
- Make ready 1/8 cup white sugar
- Take 2 tsp vanilla extract
- Get 1 tsp salt
- Make ready Butter drizzle topping:
- Prepare 2 tbsp butter
- Prepare 1/2 tbsp white sugar
- Make ready Optional topping:
- Make ready 2 tbsp milk chocolate chips
Remove from the oven and let cool. Place the bread cubes in a large bowl. In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, maple flavor (or vanilla), nutmeg, and salt. This rich banana-flavored bread pudding is made with coconut milk and sprinkled with toasted walnuts.
Instructions to make Coconut Walnut Bread Pudding:
- Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
- Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
- Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet. - Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned. - Cool slightly, then chop them roughly. - Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.
- Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended. - Add the shredded coconut into the mix, mix well.
- Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
- Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
- Let stand for at least 30 minutes (up to an hour) to absorb liquid.
- Top with chocolate chips right before putting it in the oven. - Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.
- Let cool for 20 minutes and cut into 8-10 pieces.
Flaked coconut adds chewy sweetness to spicy pumpkin-nut bread. In a large bowl, combine the sugar, oil, eggs and extract. Combine the flour, baking powder, baking soda and salt; add to sugar mixture alternately with buttermilk, stirring just until moistened. Pour over bread; sprinkle with raisins and nuts. Serve warm with whipped cream; sprinkle with cinnamon.
So that’s going to wrap it up for this exceptional food coconut walnut bread pudding recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
