Samoan Coconut Bread Pudding

Ingredients

• 6 cups (480g) day-old bread, cubed 6 cups (480g) day-old bread, cubed
• 2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (60g) shredded coconut, toasted (for garnish) 1/2 cup (60g) shredded coconut, toasted (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a baking dish.
2. 2.
   In a large bowl, combine the coconut milk, whole milk, sugar, eggs, vanilla extract, cinnamon, and salt. Whisk until well combined.
3. 3.
   Add the bread cubes to the milk mixture and gently toss until all the bread is coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. 4.
   Pour the bread mixture into the prepared baking dish and spread it evenly.
5. 5.
   Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
6. 6.
   Remove from the oven and let it cool for a few minutes.
7. 7.
   Sprinkle the toasted shredded coconut over the top for garnish.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Bread — It is best to use day-old bread that is slightly stale as it absorbs the custard better. If you don't have day-old bread, you can lightly toast fresh bread cubes in the oven before using.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before measuring.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• For a tropical twist, you can add diced pineapple or sliced bananas to the bread mixture before baking.
• Serve the pudding with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence.
• If you prefer a stronger cinnamon flavor, you can increase the amount of ground cinnamon to 1 teaspoon.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

Serving advice

Samoan Coconut Bread Pudding is best served warm. You can enjoy it on its own or with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar over the top of the pudding just before serving. You can also garnish with fresh mint leaves or a sprinkle of ground cinnamon.