Coconut-Orange Bread Pudding

Notes: A soft, mildly sweet bread such as challah could be used. You can assemble this dish through step 3 up to 1 day ahead; chill.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 621
  • Calories from fat: 46%
  • Protein: 15g
  • Fat: 32g
  • Saturated fat: 19g
  • Carbohydrate: 71g
  • Fiber: 1.5g
  • Sodium: 322mg
  • Cholesterol: 297mg

Ingredients

  • 8 ounces Hawaiian or Portuguese sweet bread (a loaf or dinner rolls; see notes)
  • 1 package (8 oz.) neufchâtel (light cream) cheese or cream cheese, at room temperature
  • 1 3/4 cups coconut or maple syrup
  • 10 large eggs
  • 1 can (14 oz.) coconut milk
  • 2 teaspoons grated orange peel
  • 1 cup orange juice
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup sweetened shredded or flaked dried coconut
  • 1/3 cup chopped roasted, salted macadamia nuts

Preparation

  1. 1. Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
  2. 2. In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
  3. 3. In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
  4. 4. Bake, uncovered, in a 350° regular or 325° convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
  5. 5. Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.
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