Caramel Chocolate Coconut Bread Pudding
Servings: 8 servings
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.