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Coconut Walnut Bread Pudding
Coconut Walnut Bread Pudding

Before you jump to Coconut Walnut Bread Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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These types of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. It can also be beneficial for your skin as it is an excellent source of vitamin E. If you currently consume a lot of fresh fruits and veggies, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a great choice and will reduce any possible exposure to toxic chemical substances. If you can find a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients because of storage or not being harvested at the right time.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to coconut walnut bread pudding recipe. You can have coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Coconut Walnut Bread Pudding:
  1. Provide Bread base:
  2. Take 5-6 cups cubed brioche bread
  3. Get 1/4 cup whole walnuts (will be roasted and roughly chopped)
  4. Use Custard mix:
  5. Take 1 1/2 cups Milk
  6. Prepare 1/2 cup heavy cream
  7. Take 4 large eggs
  8. Prepare 1/2 cup sweetened shredded coconut
  9. Get 1/8 cup white sugar
  10. Prepare 2 tsp vanilla extract
  11. You need 1 tsp salt
  12. Take Butter drizzle topping:
  13. Prepare 2 tbsp butter
  14. Take 1/2 tbsp white sugar
  15. Use Optional topping:
  16. Use 2 tbsp milk chocolate chips
Steps to make Coconut Walnut Bread Pudding:
  1. Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
  2. Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
  3. 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.
  4. 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.
  5. Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
  6. Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
  7. Let stand for at least 30 minutes (up to an hour) to absorb liquid.
  8. 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.
  9. Let cool for 20 minutes and cut into 8-10 pieces.

Sometimes I use pecans instead of walnuts. Simple delicious served warm with custard. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few. This Creamy Coconut Pudding recipe is a simple and delicious classic that is traditionally thickened with rice kernels.

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