Bread Pudding With Coconut Milk – a delicious recipe with sugar, water, bread, milk, sugar, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a nonstick frying pan, place the sugar and water. Bring to a boil until caramelized.
2
Spread the caramel in a 24 cm diameter bundt pan. Set aside.
3
Preheat oven to 356u00b0F.
4
In a bowl, soak the bread in 200 grams of milk until the bread absorbs all of the liquid.
5
Place the sugar and remaining 800 grams of milk in the Thermomix cup and set for 5 minutes/194u00b0F/speed 1.
6
Remove as much milk from the bread and add to the Thermomix cup. Add the condensed milk and coconut milk and mix for 10 seconds/speed 7.
7
Add the eggs and mix for 10 seconds/speed 6.
8
Pour the pudding in the caramelized mold and bake in a water bath for about 40 minutes.
9
Remove and let cool. Refrigerate for at least 3 hours to set.
10
Unmold just before serving.
4454
kcal
Calories
208
g
Fat
403
g
Carbs
212
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, 3 tablespoons water, 7 ounces day old bread, 3 3/8 cups milk, and more.
Yes, Bread Pudding With Coconut Milk falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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