Coconut Walnut Bread Pudding
Cooking Instructions
- 1
Grease a 9 x 13 inch glass baking pan with butter.
Preheat oven to 350 degrees. - 2
Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth.
Place evenly into the pan. - 3
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. - 4
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. - 5
Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
- 6
Evenly pour the custard mix over the bread cubes.
Top with remaining walnuts, drizzle butter topping over the top. - 7
Let stand for at least 30 minutes (up to an hour) to absorb liquid.
- 8
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. - 9
Let cool for 20 minutes and cut into 8-10 pieces.
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