Coconut-Pecan Bread Pudding


1 Picture

Makes 12 servings
Prep Time
20 Minutes
Cook Time
50 Minutes

Bread pudding is delicious in any form, but toasted pecans and succulent coconut take it from ordinary to extraordinary!


• 1/2 cup sweetened coconut
• 1/2 cup pecan halves
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted

• 6 eggs
• 8 oz. Vienna bread, cut into 1-inch pieces
• One 13.7 oz. can coconut milk
• 1-1/3 cups milk
• 1/2 cup packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• Whipped cream and caramel syrup or sauce, optional


1. For topping, place coconut, pecans, brown sugar and flour in Oster® blender jar; pulse on HIGH until pecans are chopped. Transfer to a small bowl; stir in melted butter.
2. Place all custard ingredients in blender in order listed; blend on HIGH until completely mixed.
3. Place bread in a greased 11x7-inch baking dish. Pour egg mixture over top, pushing down bread to moisten. Sprinkle with topping; refrigerate, covered, 1 hour or overnight.
4. Preheat oven to 350°F.
5. Bake, uncovered, 50-55 minutes or until center is set.
6. Serve with whipped cream and caramel sauce, if desired. Refrigerate leftovers.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.