Tropical Breakfast Bread Pudding Recipe
Try this Tropical Breakfast Bread Pudding, filled with bananas, coconut, and pecans topped with more coconut syrup – a taste trip to the tropics…
Since this can be assembled the night before and then popped in the oven while everyone enjoys a mimosa this is a great dish when hosting house guests or for any brunch or breakfast gathering.
Tropical Breakfast Bread Pudding
This is the perfect breakfast dish any time of year. Filled with bananas, coconut and pecans this is will transport your taste buds to the tropics.
Bread puddings are super easy to make and are super versatile. Once you have the basics down you can create both sweet and savory bread puddings. Bread Pudding is one of my favorite go-to stress-free breakfast or brunch dishes. It's easy to make and always delicious.
- 1 1/2 loaves of egg bread challah or brioche
- 1 pint whipping cream
- 1 pint milk
- 5 eggs
- 2 egg yolks
- 1 cup sugar
- 2 cups banana sliced
- 1 cup pecans
- 1 t vanilla extract
- 1/2 t nutmeg
- 1/4 cup coconut syrup
- 1/2 cup shredded coconut + more for topping
- powdered sugar optional
- 13.5 oz coconut milk 1 can
- 2 T cornstarch
- 2 cups corn syrup
- 1/2 cup shredded sweetened cocnut
Preheat oven to 325 degrees. Grease a 4-quart baking dish with butter.
Cut bread into 2-inch cubes and place in prepared 4-quart baking dish.
Place cream and milk in a saucepan; bring to boil. Remove from heat.
Place all remaining ingredients in large bowl; stir to blend. Stir in milk mixture and pour over bread.
Bake in a preheated oven for 30-40 minutes or until top is golden brown and custard is firm. Check center of your bread pudding with a skewer to make sure the center is cooked and set. The skewer should come out clean.
Drizzle with coconut syrup and serve hot.
Whisk together the coconut milk and cornstarch in a saucepan over medium heat. Whisk constantly until the cornstarch is completely dissolved.
Add corn syrup, sugar, and coconut; stirring continually. Bring to a boil. Once it has reached the boiling point. remove from heat immediately.
Let cool slightly before serving. Can be stored in a tightly sealed container for up to 1 month.
Stress-free Entertaining Options:
Assemble the Night Before:
Assemble follow steps 1 - 4. ****But don't heat the cream and milk, just add it cold. It's really important to keep eggs, cream, and milk very cold while assembling this dish the night before. Then cover tightly and store in the coldest part of the refrigerator overnight. Add 15 minutes to the cooking time. Cover the bread pudding with foil and cook for the first 15 minutes. Remove foil and continue cooking until golden brown and well set. Use the skewer test to make sure it is completely cooked in the center.
Cook The Day Before:
The bread pudding can be baked one day in advance. Reduce cooking time by 10 minutes - cook it just until eggs are set. Before reheating, combine 1⁄2 cup milk and1⁄2 cup cream in a bowl and stir - you may not need a full cup. Only use as much as you need to remoisten the pudding. Drizzle it over the pudding; break up the mixture gently with a spoon so the milk mixture will run through the bread. Bake 25-30 minutes in a 300-degree oven. Serve warm.
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