Easy Coconut Bread Pudding
This easy coconut bread pudding is the dessert you whip up when you’re craving something sweet, tropical, and just a little nostalgic. It’s packed with coconut flakes and raisins, baked to golden perfection, and ridiculously simple to pull together. No fancy moves required. Just bread, a creamy coconut milk base, and the good sense to not waste those leftovers.
Why you’ll love this coconut bread pudding
Bread pudding is one of those desserts I randomly crave outta nowhere. Like one minute I’m fine, next minute—boom. Bread pudding. The good news? This version is super low-effort but still brings the flavor.
It’s:
- Coconutty and full of texture
- Not too sweet, not too soggy (we don’t do soggy over here, thank you)
- Easy to throw together with whatever bread you’ve got
- The kind of dessert that makes people think you tried harder than you did
Also, crusts stay on. Yes, I said it. That top layer with its toasty, chewy edges? That’s where the magic happens.
I usually bake mine in my Dutch pot, because it does everything, but any oven-safe dish will work. The best part? You can layer in the coconut and raisins so that you get a little bit of each in every bite. It feels fancy. But not in a fussy way.
How to make coconut bread pudding
Ingredients
Bread & butter
- Slices of day-old bread – About 12 slices, buttered and cubed. I like to leave the crusts on for a bit of chew and golden top.
- Butter – For spreading on the bread before cubing. Adds richness and flavor.
Mix-ins
- Shredded coconut – Adds tropical flavor and texture throughout the pudding.
- Raisins & currants – Use a mix for variety. Chop the currants if they’re large. About ¾ cup raisins and ¼ cup chopped currants work nicely.)
Custard base
- Milk – Your go-to milk. Either evaporated or whole milk works great here.
- Eggs – Large eggs to bind and set the pudding.
- Sugar – Sweetens the custard just right without going overboard.
- Sherry – Optional, but adds a little grown-up warmth.
- Cinnamon & nutmeg – For cozy, classic spice.
Instructions
- Preheat your oven to 350°F (175°C).
- Butter your bread slices, cut them into cubes, and set aside.
- In a greased baking dish, layer the cubed bread, coconut flakes, raisins, and chopped currants. Repeat the layers, finishing with a layer of bread on top.
- In a mixing bowl, beat the eggs, then whisk in the milk, sugar, nutmeg, cinnamon, and sherry until well combined.
- Pour the custard mixture evenly over the bread layers. Press down gently with a spatula or spoon to help the bread soak it all up. Let it sit for 25 minutes.
- Bake for 45–60 minutes, or until the pudding is set and the top is lightly golden.
- Serve warm, drizzled with chocolate sauce and a sprinkle of shredded coconut if you’re feeling fancy.
Tips for the best coconut bread pudding
- Use day-old bread – Slightly stale bread holds its shape better and soaks up the custard without getting mushy.
- Crusts are welcome – Don’t toss them! They add texture and that golden top everyone fights over.
- Let it soak – Giving the bread time to sit in the custard before baking helps everything absorb and bake evenly.
- Play with the fruit – No currants? Just use all the raisins. Want a little twist? Try chopped dried pineapple or mango for even more tropical flair.
- Go boozy (or not) – The sherry adds a lovely warm note, but you can leave it out or sub with rum, essence, or even a splash of coconut extract.
Storage & reheating
- To store:
Let the pudding cool completely, then cover the dish or transfer to an airtight container. Store in the fridge for up to 4 days. - To reheat:
Pop a slice in the microwave for about 30–45 seconds, or warm the whole dish in the oven at 325°F until heated through. If it looks a little dry, splash on a bit of milk or cream before reheating. - Can you freeze it?
Yep! Wrap individual slices or the full pudding tightly and freeze for up to 2 months. Thaw in the fridge overnight, then reheat as above.
More coconut goodness
If you’re a fellow coconut lover, check out these other sweet favorites:
Frequently Asked Questions
Yes! You can assemble the pudding (custard and all) the night before. Cover and refrigerate, then bake fresh the next day. Let it sit at room temperature for about 20 minutes before baking.
You can! Full-fat canned coconut milk works great and amps up the tropical flavor. You can swap it in fully or do a half-and-half blend with regular milk or evaporated milk.
Not at all. If you’re not a fan, feel free to skip them or swap with dried cranberries, chopped dates, or even chocolate chips if you’re feelin’ fancy.
Final Thoughts
This coconut bread pudding is proof that dessert doesn’t have to be complicated to be good. A little leftover bread, a handful of pantry staples, and boom, you’ve got a tropical treat that’ll have folks asking for seconds.
Make it for the holidays, make it for Sunday lunch, or just because you have bread giving you attitude on the counter. Either way, you won’t regret it.
Tried this recipe?
Let me know in the comments how it turned out!
Recipe
Easy coconut bread pudding
Ingredients
Method
- Heat oven to 350 degrees
- Butter bread slices and cut into cubes and set aside
- In a non stick baking dish (or a well greased baking dish) layer bread cubes, coconut flakes, raisins and currants until complete (make sure that bread is the last layer)
- Add eggs to a bowl and beat
- Add milk, sugar, nutmeg, cinnamon and sherry and mix
- Add mixture to bread and let sit for about 25 minutes
- Bake for 45 minutes to 60 minutes or until firm
- Drizzle with chocolate sauce and sprinkle with shredded coconut and serve
