Coconut Praline Bread Pudding

This bread pudding is a sticky, coconut-kissed mess of warm custard, crunchy praline bits, and slightly toast-y bread cubes that soak up all the good stuff. It’s not delicate — it’s indulgent, forgiving, and the kind of dessert you spoon straight from the pan at midnight when no one’s looking. If you love coconut, brown sugar, and texture that swings between silky and crunchy, this is your people-pleaser.

My husband calls this “the bread pudding that fixes everything,” which is dramatic, but also true. We discovered it on a tired Sunday after a grocery fail (bought stale croissants instead of dinner buns) and a desperate search for dessert. He went back for thirds, then made me promise to never throw away bread again. It’s been our cozy, sometimes messy staple — the recipe that shows up for birthdays, rainy nights, and whenever I need a reliable dinner-ending victory.

Kitchen Talk

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I’ll be honest: I once tried this with sliced sandwich bread because I was out of anything nice, and it still turned out fine. The trick is toastiness — give the bread a little oven time so it stands up to the custard without collapsing into a soggy puddle. Also, the praline? Don’t walk away while it’s bubbling. I learned that the hard way (smoke alarm, full meltdown) and now I babysit it like a baby on the stove.

I sometimes swap in whipping cream for half the milk when I want something richer; other times I cut back on sugar because the coconut is already sweet. Both work, depending on how sinful I’m feeling.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You’ll want good brown sugar for the praline — dark brown gives a deeper molasses note, but light brown is fine in a pinch.
– Dairy: Whole milk or a mix with cream gives the best custard texture; avoid skim if you want silky, not watery.
– Eggs: Fresh eggs make a more stable custard; the yolks add richness, so don’t skimp.
– Nuts & Seeds: Use pecans for the classic praline crunch; if you’re allergic, toasted coconut flakes add extra texture.
– Sweeteners: Maple syrup is a lovely swap for part of the sugar in the custard if you want a deeper flavor.
– Specialty Item: Unsweetened shredded coconut and a can of coconut milk are worth grabbing — they boost flavor without making it cloying.

Prep Ahead Ideas

– Cube the bread and toast it a day ahead; store in an airtight container so it’s ready to soak.
– Make the praline topping up to 2 days in advance and keep it in a jar; re-crisp under the broiler for a minute before serving.
– Whisk the custard base (milk/eggs/sugar) and store it covered in the fridge overnight; combine with bread just before baking.
– Use shallow airtight containers for leftovers so you can reheat single servings without heating the whole pan.

✔Time-Saving Tricks

– Use day-old croissants or brioche if you find them — they caramelize faster and give a richer result, saving you time on extra toasting.
– Buy pre-shredded unsweetened coconut and toast it quickly in a dry skillet instead of measuring and toasting from scratch.
– Make the praline in a wide skillet so it cooks faster and you have fewer stirring moments.
– If you’re in a rush, bake in a shallow pan so the center cooks through sooner; just watch the edges.

✔Common Mistakes

– Over-soaking the bread: I once left bread in custard overnight and woke to a mushy mess — aim for a few minutes to absorb, not a swim.
– Burning the praline: walking away = smoke alarm. Keep heat moderate and stir; if it darkens too fast, toss and start over.
– Undercooked center: if the top is brown but the middle jiggles like jello, cover loosely with foil and give it more time — carryover heat helps.
– Too sweet: taste your custard before baking; adjust sugar if your coconut or bread is already sugary.

What to Serve It With

– A big scoop of vanilla ice cream or a dollop of whipped cream for contrast.
– Fresh berries or a simple citrus salad to cut through the richness.
– Coffee or a boozy caramel sauce if you want to get dramatic.
– Toasted nuts on the side for extra crunch.

✔Tips & Mistakes

– Warm the milk slightly before whisking with eggs so it incorporates smoothly and doesn’t cook the eggs.
– Use stale bread — it soaks up custard without falling apart.
– If the top browns too quickly, tent with foil and finish baking gently.
– If it seems underdone, bake longer at a lower temp instead of cranking the heat.

✔Storage Tips

Leftovers keep covered in the fridge for 3–4 days and actually taste great cold for breakfast (no judgment here). Reheat single portions in the microwave for 30–60 seconds or in a 350°F oven until warm. The praline gets chewier when refrigerated; pop it under the broiler for a minute to re-crisp before serving.

✔Variations and Substitutions

– Dairy-free: swap coconut milk for regular milk and use a vegan butter or coconut oil for the praline.
– Bread swaps: brioche or challah adds richness; sturdy sandwich bread works in a pinch.
– Nut-free: skip the pecans and double the toasted coconut for crunch.
– Lighter: use half-and-half or mostly milk and reduce sugar slightly — still tasty, just less indulgent.

Frequently Asked Questions

Coconut Praline Bread Pudding

Buttery brioche soaks up a coconut-kissed custard and bakes until golden, then gets drenched in pecan praline sauce. Serve warm for peak comfort.

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Prep Time: 25 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 14 oz brioche or challah, cut into 1-inch cubes
• ▢ 1.5 cup sweetened shredded coconut reserve a little for topping
• ▢ 1.25 cup pecans, chopped toasted, divided
• ▢ 2.25 cup whole milk
• ▢ 1 cup heavy cream for custard
• ▢ 5 each large eggs
• ▢ 2 each egg yolks
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar for custard
• ▢ 1 tbsp unsalted butter for greasing the baking dish
• ▢ 2 tsp vanilla extract for custard
• ▢ 1 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.5 tsp fine sea salt
• ▢ 6 tbsp unsalted butter for praline sauce
• ▢ 0.67 cup light brown sugar for praline sauce
• ▢ 0.33 cup heavy cream for praline sauce
• ▢ 1 tsp vanilla extract for praline sauce
• ▢ 0.5 cup flaked coconut optional, for topping

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9×13-inch baking dish with 1 tbsp butter.
• Toast pecans and a handful of coconut on a sheet pan for 5–7 minutes, until fragrant. Cool slightly.
• Whisk eggs and yolks with granulated sugar, 1/2 cup brown sugar, salt, cinnamon, and nutmeg until smooth.
• Stream in milk, 1 cup cream, and 2 tsp vanilla. Whisk until the custard is well combined.
• Combine bread cubes with 1 1/4 cups coconut and about 1 cup toasted pecans. Spread evenly in the dish.
• Pour custard over bread. Press gently to submerge. Rest 15 minutes to soak.
• Bake 45–55 minutes, tenting with foil if browning fast, until the center is just set but still custardy.
• Make praline sauce: Melt 6 tbsp butter with 2/3 cup brown sugar over medium heat until bubbling.
• Whisk in 1/3 cup cream and 1 tsp vanilla. Simmer 2–3 minutes until glossy; stir in remaining pecans.
• Spoon warm praline over the pudding. Sprinkle extra coconut. Broil 1–2 minutes to toast, if desired.

Notes

Try swapping half the brioche for croissants for an ultra-rich texture. Leftovers reheat well: cover and warm in a 300°F oven for 10–12 minutes, or microwave individual portions. Serve with vanilla ice cream or a dollop of whipped cream.

This recipe is an original creation inspired by classic Coconut Praline Bread Pudding flavors. All ingredient ratios and instructions are independently developed.