Toasted Coconut Pecan Bread Pudding Recipe
If you love the cozy charm of classic bread pudding but crave a little extra crunch and tropical flair, this Toasted Coconut Pecan Bread Pudding is absolutely going to steal your heart. Imagine golden, custardy bread cubes soaked in a rich vanilla-spiked custard, layered with nutty toasted pecans and golden toasted coconut that adds the perfect balance of sweetness and texture. This recipe transforms humble ingredients into an irresistible dessert that feels like a warm hug on a plate. Trust me, once you try this Toasted Coconut Pecan Bread Pudding, it’ll become your go-to treat for sharing with friends or treating yourself.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together simply but wonderfully to create a dish that’s bursting with flavor and texture. From the warm spices to the crunchy nuts, each element is carefully chosen to enhance the final pudding.
- Dark brown sugar: Adds deep sweetness and a hint of molasses that complements the nuttiness perfectly.
- Unsalted butter: Melts into the custard for richness and helps toast the coconut and pecans beautifully.
- Cinnamon: Brings a cozy warmth that elevates the overall flavor.
- Pinch of salt: Balances sweetness and enhances all the other flavors.
- Pecan halves: Provide a satisfying crunch and buttery nuttiness when toasted.
- Shredded coconut: Sweet or unsweetened, it adds a lovely tropical crunch and toasted aroma.
- Milk of choice: Creates the perfect creamy custard base for soaking the bread.
- Heavy cream: Adds richness and a luscious texture to the custard.
- Extra butter and granulated sugar: Used in the custard for smoothness and subtle sweetness.
- Vanilla extract: Infuses the pudding with fragrant warmth and depth.
- Eggs: The binding agents that give the pudding its custardy, tender texture.
- Thick-cut brioche bread or rolls: Best when slightly dried out overnight so they soak up that amazing custard without turning mushy.
How to Make Toasted Coconut Pecan Bread Pudding
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by spraying it with cooking spray and lining the bottom and sides with parchment paper. This setup makes flipping the pudding out onto a plate a breeze after baking, giving you that gorgeous presentation everyone will admire.
Step 2: Toast the Pecans and Coconut
Spread pecan halves and shredded coconut evenly on a parchment-lined baking sheet. Pop them into the oven for about 5 to 10 minutes until the coconut turns a lovely golden-brown shade. Keep a close eye here because once the coconut starts to toast, it browns quickly. This toasty step unlocks big flavor and adds a delightful crunch to your pudding.
Step 3: Mix the Topping
In a medium bowl, combine the toasted pecans and coconut with brown sugar, melted butter, cinnamon, and a pinch of salt. Mix everything together until you have a sticky, flavorful mixture. Half of this will create the crunchy base, so spread it evenly into your prepared pan and press down firmly.
Step 4: Cube the Bread
Cut your brioche or rolls into 1-inch cubes. Using slightly dried-out bread here ensures the custard soaks in without turning the pudding soggy, giving you the perfect custardy yet structured texture.
Step 5: Make the Custard
Next, heat the milk, heavy cream, granulated sugar, butter, salt, and vanilla in a saucepan over medium-low heat, whisking until the butter melts. Remove from heat and gradually whisk in the room temperature eggs until fully combined. Remember, don’t cook this mixture any longer on the stove; the custard will continue setting in the oven for that perfectly silky finish.
Step 6: Assemble the Layers
Start layering your bread cubes and toasted coconut pecan mixture in the pan. Place one-third of the bread cubes first, pressing down gently, then sprinkle half of the remaining pecan-coconut topping on top. Repeat with another third of bread cubes, the remaining topping, and finish with the last third of bread cubes on top.
Step 7: Add the Custard and Bake
Pour the custard over the layered bread, poking and pressing gently to make sure all pieces are generously soaked. Bake the pudding at 350 degrees Fahrenheit for 35 to 40 minutes. You’re looking for a golden top that’s set but still has a slight wobble for a luscious finish.
Step 8: Cool and Unmold
Once baked, let the pudding rest a few minutes before carefully flipping it onto a serving plate using the parchment paper as your guide. This reveal is always a crowd-pleaser, showcasing the beautifully caramelized topping and toasted nuts on full display ready for digging in.
How to Serve Toasted Coconut Pecan Bread Pudding
Garnishes
Enhance each slice with a scoop of creamy vanilla ice cream, which melts delightfully over the warm pudding, or a drizzle of rich caramel sauce to add another layer of indulgence. A sprinkle of toasted coconut or chopped pecans on top adds an extra pop of texture and visual appeal.
Side Dishes
This bread pudding shines as a standalone dessert, but it pairs wonderfully with fresh fruit like sliced mango or berries to lighten the richness. A dollop of whipped cream or a cup of hot coffee or spiced chai makes it an unforgettable, cozy treat perfect for sharing.
Creative Ways to Present
Try serving your Toasted Coconut Pecan Bread Pudding in individual ramekins for personal portions at a dinner party. Or, transform leftovers into decadent bread pudding parfaits layered with yogurt and fruit for a luxurious brunch twist that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread pudding tightly covered in the refrigerator for up to 3 days. The custard soaks in more as it rests, which can deepen the flavors even more but keep an eye so it doesn’t become too soft.
Freezing
This recipe freezes beautifully. Wrap the cooled pudding tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for a convenient, scrumptious dessert whenever you crave it.
Reheating
Rewarm slices in the oven at 325 degrees Fahrenheit for about 10 to 15 minutes or until heated through. For quick reheats, microwave for 45 seconds to 1 minute, then add your favorite ice cream or sauce right after for the ultimate indulgence.
FAQs
Can I use different types of bread for Toasted Coconut Pecan Bread Pudding?
Absolutely! Thick-cut brioche is ideal for its richness and sturdiness, but challah, white sandwich bread, or slightly stale Hawaiian rolls can all work well. Just make sure the bread is a bit dried out so it soaks the custard without falling apart.
Can I make Toasted Coconut Pecan Bread Pudding vegan?
While this recipe relies on eggs and dairy, you can experiment with plant-based milks, vegan butter, and an egg substitute like flax eggs. Keep in mind the texture and richness might be a bit different but still delicious with the coconut and pecan flavors.
What’s the best way to toast pecans and coconut evenly?
Spread them out in a single layer on a parchment-lined baking sheet and stir halfway through to help all pieces toast evenly. Watching closely the last few minutes prevents burning since coconut can brown quickly.
Can I prepare this dish ahead of time before baking?
Yes! You can assemble the pudding entirely and refrigerate it for several hours or overnight before baking. This actually helps the bread absorb the custard more fully, resulting in an even more flavorful and moist pudding.
Why do I need to use a springform pan or line a pan with parchment?
These steps make it much easier to unmold the pudding after baking. Bread pudding can be delicate, and the parchment helps you flip it out cleanly without any sticking or breaking, letting your gorgeous toasted topping shine.
Final Thoughts
There’s something truly magical about this Toasted Coconut Pecan Bread Pudding that makes every bite feel like a special occasion, no matter the day. The toasty crunch, the velvety custard, and the warm spices come together in a way that’s both comforting and indulgent. I can’t wait for you to try it and experience firsthand how something so simple can be so delightfully satisfying. Enjoy every warm, golden bite!
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Toasted Coconut Pecan Bread Pudding Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Toasted Coconut Pecan Bread Pudding is a comforting and indulgent dessert featuring layers of brioche bread cubes soaked in a rich, vanilla-infused custard and topped with a toasted mixture of pecans and shredded coconut. Baked to a golden perfection, this bread pudding offers a delightful combination of creamy texture and crunchy, aromatic topping. Perfect for cozy gatherings or special occasions, it is delicious served warm with a scoop of vanilla ice cream.
Ingredients
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 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
- Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9-inch round springform pan with cooking spray and line it with parchment paper covering the bottom and sides. Place the pan on a baking sheet and set aside.
- Toast Topping Ingredients: Spread the pecan halves and shredded coconut on a parchment-lined small baking sheet. Toast in the preheated oven for 5-10 minutes, watching closely until the coconut is lightly golden. Remove and set aside.
- Make Topping Mixture: In a medium bowl, combine the toasted pecans and coconut with the dark brown sugar, melted butter, cinnamon, and a pinch of salt. Mix well until combined. Pour just over half of this mixture into the prepared pan and press evenly into the bottom. Set aside.
- Cube Bread: Cut the brioche slices or rolls into 1-inch cubes. Set aside.
- Prepare Custard: In a medium saucepan over medium-low heat, whisk together the milk, heavy cream, butter, granulated sugar, salt, and vanilla extract until butter is melted and sugar dissolves. Remove from heat and quickly whisk in the eggs until fully incorporated. Do not cook further, as the custard will thicken during baking.
- Assemble Bread Layers: Place one-third of the bread cubes into the pan, pressing down slightly to compress. Sprinkle half of the remaining toasted topping over the bread. Add another one-third of the bread cubes and press down again. Sprinkle the rest of the toasted topping, then top with the remaining bread cubes.
- Soak Bread with Custard: Pour the custard evenly over the layered bread, ensuring all pieces are well-soaked. Gently press down to eliminate any dry spots.
- Bake: Bake in the preheated oven at 350°F for 35-40 minutes until the top is golden brown and set but slightly wobbly when shaken.
- Invert and Serve: Remove from oven and let cool for a few minutes. Carefully invert the pan onto a serving platter using oven mitts, then remove the pan and peel away the parchment paper.
- Enjoy: Serve the bread pudding warm, optionally topped with a scoop of vanilla ice cream.
Notes
- Using brioche bread or rolls dried out overnight helps the custard soak better without the bread becoming overly soggy.
- Watch the toasted coconut carefully in the oven as it can burn quickly once it starts to toast.
- You can substitute sweetened or unsweetened coconut depending on your sweetness preference.
- This recipe can also be made in an 8” or 9” square baking pan lined with parchment or sprayed with cooking spray.
- Leftovers can be stored covered in the fridge and gently reheated before serving.
- For a dairy-free version, substitute milk and cream with almond or coconut milk and use dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 160 mg
Keywords: bread pudding, toasted coconut, pecan bread pudding, brioche dessert, baked custard dessert, holiday dessert, warm dessert
