Coconut Custard Bread Pudding from Hilo


Just got home today from Hilo, Hawaii.  Enjoyed my ohana and their favorite dishes.  Here is one of them – enjoy it!

Coconut Custard Bread Pudding

Preheat oven to 350 degrees.

  • 1-1/2 loaves bread (older bread works well, too.)
  • 2 cans coconut milk, add evaporated milk to make a total of 4 cups liquid
  • 1-1/2 cup sugar
  • 1 stick real butter, melted
  • 2 teaspoon cinnamon
  • 1-1/4 teaspoon coconut extract
  • 5 eggs, slightly beaten
  • 3/4 cup coconut flakes, optional
  • 3/4 cup raisins, optional

Cut bread into triangles. Pour coconut milk mixture over it and let sit for 3 minutes. Add sugar, butter, cinnamon, coconut extract and mix well. Pour into a well-greased pan (I prefer to use a glass baking dish.) and bake for 1-1/2 hours. Cut when warm and drizzle warm pancake syrup over the slices. Heat syrup in microwave for 15-20 seconds. The syrup will thin when warmed. Syrup is optional, but I don’t serve and eat it any other way! Enjoy!

Coconut Custard Bread Pudding from Hilo 1


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