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Coconut Praline Bread Pudding

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
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients
 

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.