Coconut and Orange Bread Pudding
Bread pudding for the holidays just feels…. right.
I was inspired to infuse my Florida roots into this new recipe and used coconut milk and flakes, paired with fresh squeezed orange juice to create the most delicious bread pudding!
Join me in making this Christmas morning extra special with Coconut and Orange Bread Pudding!
Special note to the chef: this recipe uses hardened bread. Two ways to achieve this: (1) dice a loaf and leave it overnight to harden, or (2) lightly toast the bread in the oven at 350 degrees for 7-8 minutes per side, until the bread cubes have toasted and are slightly dry.
-1 pound day-old bread, cut into 1 or 2-inch cubes (customize with your choice: French, brioche, vienna, etc.)
-One 13.5 oz. can of unsweetened coconut milk
-2 cups heavy cream
-1 1/2 cups milk (customize with your choice: whole, almond, etc.)
-1 cup sugar (customize with your choice: white, brown, coconut, etc.)
-3 large eggs
-1 teaspoon vanilla extract
-3 tablespoons unsalted butter, melted and brought to room temperature
-2 oranges, juiced (peels set aside from zesting)
-1 tablespoon cinnamon
-Dash of nutmeg
-1 cup sliced almonds
-2 cups unsweetened coconut flakes
1. Preheat the oven to 350°F. Grease a large baking dish and arrange dried bread cubes inside. Set aside.
2. In a large bowl whisk the coconut milk, cream, milk, sugar, eggs, vanilla, melted butter, orange juice, cinnamon and nutmeg together. Once mixture is fully combined, add almonds and coconut flakes.
3. Pour cream mixture into the baking dish, distributing evenly over the bread pieces. Ensure all bread has been coated. Optional: sprinkle additional sugar, almonds and/or coconut flakes on top!
4. Bake for 45 minutes. Once finished baking the pudding puffs will be golden on top but still moist inside. Sprinkle fresh orange zest over top. Cool slightly before serving.