Coconut Mocha Bread Pudding | 30-Minute One-Pot Meals

🛒 About Coconut Mocha Bread Pudding

3 cups cubed day-old bread (brioche or white)
1 cup coconut milk
1/2 cup whole milk
2 tbsp instant coffee granules
1/3 cup sugar
2 eggs
1/2 cup semisweet chocolate chips
1/2 tsp vanilla extract
Pinch of salt

👨‍🍳 How to Make Coconut Mocha Bread Pudding

In a large saucepan, combine coconut milk, whole milk, coffee granules, sugar, vanilla, and salt. Heat over medium, stirring until coffee dissolves.
Whisk eggs in a bowl and slowly stir into hot milk mixture.
Add bread cubes and chocolate chips, gently folding until saturated.
Cover and cook over low heat for 12-15 minutes, stirring occasionally, until pudding is set.
Serve warm, topped with extra toasted coconut if desired.

Pro Tips for Perfect Coconut Mocha Bread Pudding

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.