Easy Toasted Coconut Pecan Bread Pudding Recipe | Rich & Indulgent Dessert
Rich, nutty, and perfectly indulgent — this Toasted Coconut Pecan Bread Pudding is a decadent twist on a classic dessert. Made with buttery bread, toasted coconut, crunchy pecans, and a luscious custard, it’s baked until golden and served warm for the ultimate comfort treat.
Equipment
- Large mixing bowl
- Whisk
- Cutting board & knife
- Baking dish (9x13 inch)
- Oven preheated to 350°F (175°C)
Ingredients
- 6 cups brioche, challah, or French bread (cubed, day-old)
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup toasted coconut flakes
- 1 cup chopped toasted pecans
- 2 tbsp butter (for greasing dish)
- Optional toppings: caramel sauce, whipped cream, or ice cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- Cube bread and toast lightly for 5–7 minutes to dry.
- In a large bowl, whisk eggs, milk, cream, sugar, and vanilla until smooth.
- Fold in toasted coconut flakes and pecans.
- Place bread cubes in baking dish. Pour custard mixture evenly over bread, pressing gently to ensure absorption.
- Let soak for 20 minutes.
- Bake for 45–55 minutes until golden and set. A knife inserted should come out slightly moist, not wet.
- Serve warm with caramel sauce, whipped cream, or ice cream.
- Tip: Toast coconut and pecans before adding for deeper flavor.
Notes
- Make-ahead: Assemble pudding and refrigerate overnight before baking.
- Storage: Keep leftovers in an airtight container for up to 3 days.
- Reheating: Warm in oven at 325°F for best texture. Avoid microwaving—custard may separate.
- Common mistakes: Avoid fresh bread (won’t absorb custard), don’t skip toasting, and don’t overbake.
- Variations: Add chocolate chips, rum-soaked raisins, or pineapple chunks for tropical flair.
- Pairings: Serve with coffee, spiced chai, or a drizzle of caramel sauce.