Colorful Coconut Bread Pudding
A fun and budget-friendly dessert that turns leftover bread into a soft, golden pudding topped with vibrant colored coconut. Simple to make and delightful to share, it's a crowd-pleaser for any occasion.
🛒 Ingredients
15 servings
- 5 stale white bread rolls
- 1¼ cups (300 ml) warm whole milk
- 3 tablespoons sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
- Butter (for greasing the pan)
- Liquid caramel or sugar (for lining the pan)
- Colored shredded coconut (for topping)
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Directions
- 1
Preheat oven to 350°F (180°C). Coat a round or loaf pan with liquid caramel or caramelize sugar directly in the pan.
- 2
Tear the stale bread rolls into chunks and place in a large bowl. Pour warm milk over the bread and let soak for 10–15 minutes, stirring occasionally.
- 3
Add eggs, sugar, and vanilla extract to the soaked bread mixture. Mix well until you have a smooth, uniform batter.
- 4
Pour the mixture into the caramelized pan and smooth out the surface.
- 5
Sprinkle a generous layer of colored shredded coconut on top.
- 6
Bake for 45 minutes, poking the center with a knife every 10 minutes — it's ready when the knife comes out clean.
- 7
Let cool for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Use warm (not hot) milk to help the bread absorb evenly without cooking the eggs. For extra flavor, add a pinch of cinnamon to the batter.
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