Other Desserts/

Coconut Bread Pudding

Budín de Pan y Coco
Servings: 6


  • 6 tablespoons butter, cut into pieces, plus more for greasing the pan
  • 14 ounces bread (I like brioche or challah, but cakey white sandwich bread works well, too), crusts trimmed off if you wish, cut into 1/2-inch cubes (about 8 cups)
  • 3 eggs
  • 1 teaspoon pure vanilla extract, preferably Mexican or dark rum or Xtabentún
  • 1/4 teaspoon salt
  • 114-ounce can coconut milk (regular, not
  • 1/2cup granulated sugar
  • Confectioners' sugar, for serving
  • Optional garnishes
  • 1/4cup chopped fresh basil
  • 1cup chopped papaya
  • 1cup crema


Turn on the oven to 400 degrees. Scoop the butter into a large, microwave-safe bowl and melt in the microwave at 50% power for 1 minute. Scoop the bread into the bowl and stir slowly until it is evenly coated. Spread the bread on a rimmed baking sheet, slide it into the oven and toast, stirring every 5 minutes, until it is richly browned, about 15 minutes. Remove the bread and turn the oven down to 300 degrees. Butter an 8-inch-square baking dish and scoop the bread into it.

In a medium bowl, whisk together the eggs, vanilla and salt. In a small (1- to 2-quart) saucepan, heat the coconut milk and the granulated sugar over medium-low, stirring until the mixture is just warm (not close to boiling) and the sugar is dissolved. Pour the warm coconut milk into the eggs in a slow stream, whisking constantly, until well combined. Pour the custard over the bread. Let the bread soak up the custard for 15 minutes, gently stirring the mixture every few minutes. Slide the baking dish into the oven and bake until the bread pudding is barely set at the center, about 30 minutes. Sprinkle with confectioners' sugar, cut into pieces, place them on small plates and you're ready to delight a few friends.

Variations: Garnish the finished bread pudding with about 1/4 cup chopped fresh basil and 1 cup chopped papaya. Serve with crema. 


    1. It can, but it really is best served warm out of the oven, in terms of working ahead – I would reccommend making the components (toasting the brioche, disolving the sugar in the coocnut milk, etc.) and then tossing and baking it the day of.

  1. DELICIOUS!!! I did have to cut down on the sugar though as I found it a bit too sweet. Nevertheless, I’ve made it several times now and shared it with family who keep making requests for it. They’ve all loved it. As a matter of fact, I’m making two batches right now, one to share with my nieces and nephews and one for my kids who start school tomorrow and will surely enjoy the treat. Love this recipe!!

  2. Can’t tell you how many times I’ve made this, everyone loves it and requests it. Taking it to our thanksgiving lunch! I too had to adjust the sugar as we found it too sweet – and added toasted pecans. Best Coconut Bread Pudding!

  3. I cut back on the sugar, skipped the powdered sugar and served it warm with a guava glaze. It was a hit. It’s a good recipe and the possibilities for tasty variations are endless!
    Thanks for posting!

  4. This was awesome! Served with a Mango Cream (non dairy) sauce. Will definitely use again, as my daughter avoids all dairy.

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