Coconut Bread Pudding with Dried Apricots Recipe

Name: Coconut Bread Pudding with Dried Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes; 1/2 cup sweetened shredded coconut; 1/3 cup dried apricots, thinly sliced (about 2 ounces); 2 1/2 cups canned cream of coconut (such as Coco Lopez); 2 cups milk (do not use low-fat or nonfat); 1/2 cup sugar; 1 tablespoon vanilla extract; 6 large eggs; Powdered sugar; Whipped cream (optional)

Servings: persons

1
Preheat oven to 350F.
2
Arrange half of bread cubes in 13x9x2-inch glass baking dish.
3
Sprinkle with half of coconut and all of apricots.
4
Arrange remaining bread over.
5
Top with remaining coconut.
6
Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan.
7
Stir over medium heat until sugar dissolves and mixture is just warm.
8
Remove from heat.
9
Whisk eggs in large bowl to blend.
10
Whisk in warm milk mixture.
11
Pour mixture over bread in baking dish.
12
Using back of spoon, push bread gently into milk mixture.
13
Let stand 15 minutes.
14
Bake until pudding is set and golden brown, about 50 minutes.
15
Transfer to rack and cool slightly.
16
Sift powdered sugar over bread pudding.
17
Serve warm, topped with whipped cream, if desired.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes, 1/2 cup sweetened shredded coconut, 1/3 cup dried apricots, thinly sliced (about 2 ounces), 2 1/2 cups canned cream of coconut (such as Coco Lopez), and more.

Yes, Coconut Bread Pudding with Dried Apricots 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.

That's it — enjoy your meal!

Coconut Bread Pudding with Dried Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions