This Toasted Coconut Pecan Bread Pudding is a delightful blend of rich flavors and textures, combining the sweet, nutty crunch of toasted pecans and coconut with the creamy smoothness of a custard-soaked brioche. This dessert offers a luscious experience with every bite, perfect for those who love a touch of indulgence in their sweet treats.
Why You'll Love This: The combination of toasted coconut and pecans adds a beautiful contrast to the soft, custard-infused brioche, making this bread pudding a step above the ordinary. The rich custard, flavored with vanilla and cinnamon, complements the sweetness of the dark brown sugar, while the buttery topping ensures a caramelized finish that’s simply irresistible. It's a dessert that’s both comforting and luxurious.
Perfect Occasion: This bread pudding is perfect for festive gatherings, holiday dinners, or any special occasion where you want to impress your guests with a sophisticated dessert. It's also a fantastic choice for a cozy weekend treat or a decadent brunch addition. Serve it warm with a scoop of vanilla ice cream for an extra touch of decadence.
Decoration Tips:
- Serve each portion with a drizzle of caramel sauce for added sweetness and a gourmet touch.
- Garnish with a sprinkle of toasted coconut flakes and a few whole pecans for a beautiful presentation.
- Dust with powdered sugar just before serving to enhance its visual appeal.
- Add a sprig of fresh mint or a few fresh berries on the side for a pop of color.
Ingredients:
- Toasted Coconut Pecan Topping:
- 1 cup dark brown sugar
- 6 tbsp butter, melted
- 2 tsp cinnamon
- Pinch of salt
- 1 cup pecan halves
- 1 cup shredded coconut
- Custard:
- 1 cup milk of choice
- 1 cup heavy cream
- 1 1/2 tbsp butter
- 1/4 cup + 3 tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 4 eggs, room temperature
- 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight
Instructions:
- Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round (or 8-9 inch square) baking pan and line with parchment paper. Place on a baking sheet.
- Toast the Coconut and Pecans:
- Spread pecans and coconut on a parchment-lined baking sheet. Toast in the oven for 5-10 minutes until the coconut is lightly golden. Set aside.
- Make the Topping:
- In a medium bowl, combine the brown sugar, melted butter, cinnamon, salt, toasted pecans, and coconut. Mix well.
- Press a little over half of this mixture evenly into the bottom of the prepared pan. Set aside.
- Prepare the Bread:
- Cut the brioche bread or rolls into 1-inch cubes. Set aside.
- Make the Custard:
- In a saucepan over medium-low heat, combine the milk, cream, butter, sugar, salt, and vanilla. Whisk until the butter is melted.
- Add the eggs and whisk until fully incorporated. Do not cook any longer. Remove from heat.
- Assemble the Bread Pudding:
- Place 1/3 of the bread cubes into the bottom of the prepared pan.
- Sprinkle half of the remaining toasted coconut pecan mixture over the bread. Repeat the layering process once more, ending with a final layer of bread cubes.
- Pour the custard evenly over the bread, gently pressing down to ensure all the bread is soaked.
- Bake:
- Bake at 350°F (175°C) for 35-40 minutes, until the top is golden and set but still slightly wobbly.
- Remove from the oven and let stand for at least 10 minutes. Carefully invert the pan onto a serving plate.
- Serve:
- Serve warm with a scoop of vanilla ice cream if desired.
Enjoy this exquisite Toasted Coconut Pecan Bread Pudding, where the delightful crunch of toasted coconut and pecans meets the rich, creamy custard-soaked brioche, creating a dessert that’s sure to impress and satisfy!