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

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 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