Coconut-Orange Bread Pudding Recipe

Name: Coconut-Orange Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Hawaiian or Portuguese sweet bread (a loaf or dinner rolls; see notes); 1 package (8 oz.) neufchatel (light cream) cheese or cream cheese, at room temperature; 1 3/4 cups coconut or maple syrup; 10 large eggs; 1 can (14 oz.) coconut milk; 2 teaspoons grated orange peel; 1 cup orange juice; 1/4 teaspoon ground nutmeg; 3/4 cup sweetened shredded or flaked dried coconut; 1/3 cup chopped roasted, salted macadamia nuts

Servings: persons

8 ounces Hawaiian or Portuguese sweet bread (a loaf or dinner rolls; see notes)
1 package (8 oz.) neufchatel (light cream) cheese or cream cheese, at room temperature
1 3/4 cups coconut or maple syrup
10 large eggs
1 can (14 oz.) coconut milk
2 teaspoons grated orange peel
1 cup orange juice
1/4 teaspoon ground nutmeg
3/4 cup sweetened shredded or flaked dried coconut
1/3 cup chopped roasted, salted macadamia nuts

1
Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
2
In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
3
In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
4
Bake, uncovered, in a 350u00b0 regular or 325u00b0 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
5
Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 8 ounces Hawaiian or Portuguese sweet bread (a loaf or dinner rolls; see notes), 1 package (8 oz.) neufchatel (light cream) cheese or cream cheese, at room temperature, 1 3/4 cups coconut or maple syrup, 10 large eggs, and more.

Yes, Coconut-Orange Bread Pudding 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.

Coconut-Orange Bread Pudding

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