Aunt Thursday's Bread Pudding

Aunt Thursday's Bread Pudding

Jowanna J
Edited on Aug 14, 2007

This bread pudding is an old fashioned recipe with an updated twist. It uses toasted coconut instead of raisins. Taste similar to coconut cream pie. This recipe is delicious very good cold and servers 6.


•2--eggs, well beaten
•1/2 cup sugar
•2 cups whole milk
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract
•4 cups day old bread or cake (cut in small cubes)
•1 cup flaked coconut that has been toasted in shallow pan in oven to golden color.


Beat all ingredients except coconut and bread cubes together until smooth. Butter a 1 1/2-qt. baking dish. Put 1/3 of bread cubes into dish and sprinkle 1/2 of toasted coconut over. Repeat with another third of cubes and rest of coconut. Top with rest of bread cubes and pour egg mixture over. Let stand until bread is thoroughly soaked (about 15 minutes). Bake at 350 degrees F. for about 25 min. Serve warm or refrigerate overnight and serve cold.

Not a NESTLÉ®-tested recipe.

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