Different Bread Pudding
A comforting bread pudding with coconut flavor, sweet and creamy, perfect for dessert or brunch, appealing to those who enjoy warm, custardy treats with a hint of vanilla.
Ingredients
Instructions
- Place bread crumbs in a 9 x 13-inch pan.
- Mix milk, eggs, sugar, vanilla flavoring, melted margarine, and coconut together.
- Pour the mixture over the bread crumbs in the pan.
- Bake at 350°F until the pudding is set and medium brown on top.
Tips & Substitutions
For a richer flavor, consider using day-old bread instead of bread crumbs, as it absorbs the custard better. You can substitute the margarine with unsalted butter for a creamier texture. If you're looking for a variation, try adding dried fruits or nuts for extra texture. For a less sweet version, reduce the sugar by half or use a sugar substitute. This dish is versatile enough to accommodate different flavorings or spices.
Serving Suggestions
Serve the bread pudding warm, drizzled with a homemade vanilla sauce or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Roasted Potato Fans for a comforting meal. For breakfast, consider serving it alongside fresh fruit or yogurt. This dish also works great as a dessert, especially when topped with a sprinkle of powdered sugar or chocolate shavings.
Storage & Reheating
Allow the bread pudding to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, slice the pudding and warm it in the oven at 350°F for about 15-20 minutes, or until heated through, to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Different Bread Pudding contains roughly 849 calories, with 11g protein, 85g carbohydrates, and 54g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bread for this recipe?
Absolutely! While this recipe uses bread crumbs, you can substitute with cubed stale bread or even brioche for a richer flavor. Just ensure the bread is dry enough to absorb the custard without becoming mushy.
How do I know when the bread pudding is done baking?
The bread pudding is done when it is set in the middle and has a medium brown color on top. You can also insert a knife in the center; if it comes out clean, the pudding is ready.
Can I freeze leftover bread pudding?
Yes, bread pudding can be frozen! Wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 2 months. To eat, thaw it in the refrigerator overnight and reheat as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).