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Before you jump to Coconut Walnut Bread Pudding recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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When you go grocery shopping, be sensible about it. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to go to your house and make a little something from your kitchen. Fill your cupboards with nutritious foods. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.
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We hope you got insight from reading it, now let’s go back to coconut walnut bread pudding recipe. To make coconut walnut bread pudding you need 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Coconut Walnut Bread Pudding:
- Provide Bread base:
- Take 5-6 cups cubed brioche bread
- Take 1/4 cup whole walnuts (will be roasted and roughly chopped)
- You need Custard mix:
- Use 1 1/2 cups Milk
- Provide 1/2 cup heavy cream
- Prepare 4 large eggs
- Get 1/2 cup sweetened shredded coconut
- Get 1/8 cup white sugar
- Get 2 tsp vanilla extract
- You need 1 tsp salt
- Provide Butter drizzle topping:
- Use 2 tbsp butter
- Get 1/2 tbsp white sugar
- Use Optional topping:
- Get 2 tbsp milk chocolate chips
Instructions to make Coconut Walnut Bread Pudding:
- Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
- Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
- Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet. - Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned. - Cool slightly, then chop them roughly. - Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.
- Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended. - Add the shredded coconut into the mix, mix well.
- Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
- Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
- Let stand for at least 30 minutes (up to an hour) to absorb liquid.
- Top with chocolate chips right before putting it in the oven. - Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.
- Let cool for 20 minutes and cut into 8-10 pieces.
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