Easy coconut bread pudding

Ingredients

• 12 slicesbread
• al gustobutter
• 946 ml (4 cups)milk
• 2.5 ml (1/2 teaspoon)ground nutmeg
• 110 g (3/4 cup)raisins
• 37 g (1/4 cup), choppedcurrants
• 803 ml (3.4 cups)shredded coconut
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 150 g (3/4 cup)sugar
• 45 ml (3 tablespoons)sherry
• 3 largeeggs
• al gustochocolate sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Prepare the bread

   Butter the bread slices, cut them into cubes and set them aside.

3. 3

   Layer the ingredients

   In a non-stick or well-greased baking dish, make layers of bread cubes, coconut, raisins and currants until everything is used, finishing with a layer of bread.

4. 4

   Beat the eggs

   Crack the eggs into a bowl and beat them.

5. 5

   Mix the custard

   Add the milk, sugar, nutmeg, cinnamon and sherry to the eggs, then mix.

6. 6

   Soak the bread

   Pour the egg mixture over the bread and leave it to stand for about 25 minutes.

7. 7

   Bake until firm

   Bake for 45–60 minutes, or until the pudding is firm.

8. 8

   Finish and serve

   Drizzle with chocolate sauce, sprinkle with shredded coconut and serve.

What is coconut bread pudding?

Bread pudding is a baked dessert that turns bread, milk and eggs into a soft, set centre with a browned top. Versions are found in many cuisines, including across the Caribbean, where dried fruit, spices and coconut make familiar additions.

This recipe layers the bread and fruit rather than mixing them through the custard. That keeps the coconut, raisins and currants distinct in each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 471 calories, 0g protein, 0g carbs, 0g fat.

The bread and sugar provide much of the carbohydrate, while butter and coconut contribute fat; eggs and milk add protein and some fat. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the sweetness.

Layering the bread and fruit

Bread cubes: buttering and cutting the slices first helps them fit into the dish and gives the finished pudding rich, tender patches.

Fruit and coconut: spread these between the bread layers so they are distributed through the bake, and leave bread on top as directed.

Making the custard

Eggs first: beat them before adding the milk and flavourings so they combine evenly with the liquid.

Sherry and spice: nutmeg and cinnamon give the custard warmth, while sherry adds a fragrant note. Mix thoroughly so the sugar does not settle at the bottom of the bowl.

Why the resting time matters

Soak: allow the assembled pudding to stand for about 25 minutes before baking. This gives the bread time to take up some of the egg-and-milk mixture.

Dish depth: the recipe does not specify a baking dish size, so choose one that holds the layers without overflowing and expect the baking time to depend partly on its depth.

Checking when it is ready

Set centre: begin checking at 45 minutes and continue baking for up to 60 minutes, as needed, until the pudding feels firm rather than liquid in the middle.

Rest briefly: let it settle after baking before cutting, so the layers are easier to serve. Add the chocolate sauce and coconut just before serving.

Serving ideas

Warm portions: serve the pudding warm with its chocolate drizzle for a straightforward dessert.

Fresh contrast: pair it with fresh fruit or a spoonful of plain yoghurt if you would like something less sweet alongside the rich, fruity pudding.

Recipe notes & tips

• Use a baking dish large enough to hold all the layers without bringing the custard right to the rim.
• Cut the bread into similarly sized cubes so the layers sit evenly.
• Distribute the raisins, currants and coconut across the layers rather than piling them into one spot.
• Give the assembled dish the full 25-minute rest so the bread can absorb the mixture.
• Check the centre at 45 minutes and continue baking only until firm, up to 60 minutes.
• Add the chocolate sauce and finishing coconut when you are ready to serve.

Variations

• Skip the sherry: leave it out for a version without alcohol.
• Change the dried fruit: use extra raisins in place of the currants.
• More spice: add a little extra cinnamon for a stronger warm-spice flavour.
• Citrus note: add finely grated orange zest to the custard.
• Serve with fruit: add fresh sliced fruit at the table for a bright contrast.

Common mistakes to avoid

• Skipping the butter: butter the bread before cubing it so the pieces are coated as directed.
• Uneven layers: spread the fruit and coconut between several bread layers rather than adding them all at once.
• Short soaking: leave the assembled pudding for about 25 minutes before it goes into the oven.
• Baking by time alone: check for a firm centre between 45 and 60 minutes, since dish depth can affect timing.
• Cutting straight away: allow the pudding to settle briefly so portions hold their shape.

How to store

Cover leftovers and refrigerate them for up to 3 days. Reheat individual portions in the microwave or warm a covered dish in a low oven until heated through.

Frequently asked questions