This is how Coconut Walnut Bread Pudding can help you in weight reduction
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Before you jump to Coconut Walnut Bread Pudding recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Checking Out The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to coconut walnut bread pudding recipe. You can cook coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Coconut Walnut Bread Pudding:
- Provide Bread base:
- Take cubed brioche bread
- Use whole walnuts (will be roasted and roughly chopped)
- Take Custard mix:
- You need Milk
- Take heavy cream
- Use large eggs
- Get sweetened shredded coconut
- Provide white sugar
- Provide vanilla extract
- Get salt
- Use Butter drizzle topping:
- Prepare butter
- Use white sugar
- Provide Optional topping:
- Get milk chocolate chips
Steps to make Coconut Walnut Bread Pudding:
- Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
- Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
- 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.
- 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.
- Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
- Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
- Let stand for at least 30 minutes (up to an hour) to absorb liquid.
- 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.
- Let cool for 20 minutes and cut into 8-10 pieces.
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