Coconut Pecan Chocolate Bread Pudding

A very easy-to-make rich, decadent chocolate bread pudding with coconut and toasted pecans.

Bake: 40 min | Yield: 8 to 10 servings

Ingredients

• 1/2 cup coconut, sweetened
• 2 cups milk
• 3 1/2 cups cream
• 5 large eggs
• 4 large egg yolks
• 3/4 cup C&H Pure Cane Granulated Sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup pecan pieces, toasted
• 1 cup chocolate pieces, coarsely chopped or chocolate chips
• 4 cups bread, French or Italian, cut into 1 inch pieces

Instructions

1. Heat oven to 350 degrees F.
2. Put the coconut, milk and cream in pot. Cook over medium high heat until hot.
3. In medium bowl, whisk together eggs, yolks, sugar, salt and vanilla extract until combined.
4. Slowly whisk in hot coconut milk to make custard.
5. Scatter pecan pieces and chocolate pieces in the bottom of a 9 inch square pan.
6. Put bread on top.
7. Pour custard over bread.
8. Bake until a skewer inserted in the middle comes out coated with a thickened custard, about 40 inutes.
9. Cool slightly before eating.

Notes

Can be reheated.

Attribution

Recipe used with permission from: C&H Cane Sugar
Recipe courtesy of Chef Emily Luchetti.