Strawberry Coconut Bread Pudding

The sweetness of strawberries comes together perfectly with the creaminess of coconut in this easy to make Strawberry Coconut Bread Pudding...

So, one of my favorite things about us going from late spring to early summertime is those first of the season strawberries. There is just nothing quite like them- wouldn't you all agree? Not only do they seem to be at their very best, but the prices drop dramatically and you can snag a big ole package of them for just a few bucks. 

But unfortunately when there are only two people in your house most of the time, a big ole package of strawberries doesn't seem to get consumed quickly enough. Not wanting to see them go to waste, I brainstormed what I could do with them. 

I also happened to have on hand a loaf of locally baked sourdough bread I needed to use and some leftover canned coconut milk from when my boyfriend made me homemade Indian food from scratch a few days before. 

Fresh strawberries + sourdough bread + coconut milk? It was a no-brainer, folks. It was time to whip up a new homemade bread pudding recipe! ;)

I have always kind of been a sucker for the strawberry & coconut combo, even though they are not two ingredients that you usually see paired together very often in recipes. There is just something about the sweetness of strawberries combined with the creaminess of coconut that does it for me. 

This easy to make, creamy bread pudding is definitely the perfect dessert to celebrate the last fresh flavors of springtime and to say hello to summertime with.

A few tips & suggestions for making this bread pudding recipe:

• I used sourdough bread that was a few days old in this recipe, but you can swap in just about any crusty bread to make this. A day old loaf of Italian bread would work wonderfully in this bread pudding as well.
• I love the strawberry & coconut combo happening here, but you could most definitely use different berries in this bread pudding. I think that raspberries or blackberries would be amazing in this. Or you could go really "crazy" and use mixed berries. ;)
• Don't have fresh berries on hand? No worries! You can use frozen berries instead. No need to thaw them.

Yield: Serves 6-8

Author: Carrie Robinson

Strawberry Coconut Bread Pudding

Prep time: 15 min Cook time: 45 min Total time: 60 min

Ingredients:

• 1 sourdough bread loaf, cut into 1 inch cubes
• 2 cups of fresh strawberries, hulled & sliced
• (1) 14 oz. can of coconut milk
• 4 tbsp unsalted butter
• 1/2 cup sugar
• 1 tsp vanilla
• 3 eggs
• 1 cup shredded coconut

Instructions:

1. Preheat your oven to 350 degrees. Spray a 13x9 baking dish with cooking spray. Set aside.
2. In a large bowl, toss the bread cubes and sliced strawberries together. Set aside.
3. In a medium saucepan, combine the coconut milk, butter, and sugar over medium heat. Heat until the butter is melted and the sugar is dissolved.
4. Whisk together the eggs and vanilla in a small bowl and then slowly whisk into the coconut milk mixture. Continue whisking and heat for 1 minute more.
5. Remove from the heat and pour over the bread cubes and strawberries. Add in the shredded coconut and mix well until all of the bread cubes are well coated. Pour evenly into your prepared baking dish and bake for 35-45 minutes, until the edges are golden brown and the center is mostly set.
6. Let cool slightly before serving. Serve warm or cold. Top with a scoop of whipped topping, if desired. Enjoy!
7. Be sure to cover & refrigerate any leftover bread pudding.

Created using The Recipes Generator

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