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Caramel chocolate coconut bread pudding in a white serving dish topped with chocolate sauce, caramel sauce, and shredded coconut
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5 from 1 vote

Caramel Chocolate Coconut Bread Pudding

Coconut bread pudding topped with chocolate sauce, caramel sauce, and shredded coconut.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 503kcal
Author: Liz Pollio

Equipment

  • large mixing bowl
  • 9x13 baking pan

Ingredients

  • 2 eggs
  • 1 can coconut cream this is thicker than coconut milk
  • ½ stick butter cubed
  • ¾ cup sugar
  • ½ teaspoon kosher salt Diamond Crystal
  • 1 loaf challah or other soft bread cubed
  • caramel sauce for topping
  • chocolate sauce or hot fudge for topping
  • shredded coconut for topping

Instructions

  • Preheat oven to 350 F.
  • Line a 9x13 baking dish with non-stick foil.
  • Put eggs in a large mixing bowl and beat lightly.
  • Add coconut cream, butter, sugar, and salt to the eggs.
  • Gently stir in bread cubes.
  • Pour into lined pan and bake 30-40 min.
  • Serve with sauces over warm pudding and sprinkle with coconut shreds.

Nutrition

Calories: 503kcal | Carbohydrates: 56g | Protein: 9g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 464mg | Potassium: 271mg | Fiber: 3g | Sugar: 24g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg
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