How to Make Coconut Mocha Bread Pudding
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In a large saucepan, combine coconut milk, whole milk, coffee granules, sugar, vanilla, and salt. Heat over medium, stirring until coffee dissolves.
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Whisk eggs in a bowl and slowly stir into hot milk mixture.
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Add bread cubes and chocolate chips, gently folding until saturated.
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Cover and cook over low heat for 12-15 minutes, stirring occasionally, until pudding is set.
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Serve warm, topped with extra toasted coconut if desired.
Pro Tips for Perfect Coconut Mocha Bread Pudding
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cubed day-old bread, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Coconut Mocha Bread Pudding?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Coconut Mocha Bread Pudding?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cubed day-old bread?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.