Coconut Bread Pudding

Coconut Bread Pudding

Serves: 8 people
Cooking Time: 1 hour 30 minutes
Coconut Bread Pudding


  • 2 (13.5 ounce cans) Andre Prost Coconut Milk
  • 1 tablespoon butter
  • 4 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 pound stale raisin bread, crusts removed, cubed
  • 1/4 cup honey, warmed


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Bread puddings are a splendid use of stale bread. We’ve lifted this classic dessert out of the ordinary with flavor-filled cinnamon bread and Andre Prost Coconut Milk.
  1. Butter a 5 x 7-inch baking dish. Place into a water bath.
  2. In a large bowl, beat Coconut Milk, sugar, eggs, cinnamon, and vanilla until well mixed.
  3. Add bread and mix well. Let sit for 15 minutes to absorb liquid. Meanwhile, preheat the oven to 325 degrees Fahrenheit.
  4. Pour bread mixture into prepared baking dish. Bake until set, not wiggly in middle, about 50-60 minutes. Remove from oven and water bath. Pour warm honey over top.
  5. Serve hot or cold and enjoy!