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Coconut Cream Bread Pudding with Coconut Glaze

Delicious creamy coconut flavor make up this Coconut Cream Bread Pudding which is a new twist on a classic favorite.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 594kcal


  • 1 loaf italian or french bread stale
  • 1 15 oz can coconut milk
  • 1 1/2 cup milk
  • 5 eggs
  • 1 tsp cinnamon
  • 1 cup crushed vanilla wafers optional
  • 1 1/2 cup shredded coconut
  • 2 cups powdered sugar


  • Preheat oven to 350.
  • Cut your french or Italian loaf into 1 inch squares and set aside.
  • In large bowl mix together 1 1/2 cup coconut milk, regular milk, eggs, cinnamon and 1/2 cup coconut and stir until combined.
  • In 2 qt casserole dish sprayed with non-stick cooking spray, spread a layer of your bread crumbs, top with 1/3 cup of each coconut and vanilla wafers. Repeat layer until all are used up.
  • Pour your milk mixture over top and sprinkle with extra coconut if desired.
  • Let sit for about 10 minutes for bread to soak up mixture, pressing down every so often to make sure the top layers of bread get soaked.
  • Cover with tin foil and bake for about 1 hour or until set and toothpick comes out clean.
  • To make your glaze mix the remainder of your coconut milk with about 2 cups of powdered sugar and drizzle over the top of your bread pudding.
  • Serve and enjoy!


If you don't have stale bread, place your cut piece on baking sheet and cook in 225 degree oven for about 10 minutes. Baking times may vary depending on oven and size of pan used, check every so often after the 30 minute mark.


Calories: 594kcal | Carbohydrates: 97g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 498mg | Potassium: 303mg | Fiber: 3g | Sugar: 51g | Vitamin A: 295IU | Vitamin C: 0.7mg | Calcium: 126mg | Iron: 3.6mg