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Coconut Walnut Bread Pudding
Coconut Walnut Bread Pudding

Before you jump to Coconut Walnut Bread Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably purchase lots of items out of habit. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

Evidently, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to coconut walnut bread pudding recipe. You can have coconut walnut bread pudding using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Coconut Walnut Bread Pudding:
  1. Take Bread base:
  2. Get 5-6 cups cubed brioche bread
  3. Provide 1/4 cup whole walnuts (will be roasted and roughly chopped)
  4. Get Custard mix:
  5. Provide 1 1/2 cups Milk
  6. Take 1/2 cup heavy cream
  7. You need 4 large eggs
  8. Prepare 1/2 cup sweetened shredded coconut
  9. Take 1/8 cup white sugar
  10. Get 2 tsp vanilla extract
  11. You need 1 tsp salt
  12. Take Butter drizzle topping:
  13. You need 2 tbsp butter
  14. Prepare 1/2 tbsp white sugar
  15. Get Optional topping:
  16. Take 2 tbsp milk chocolate chips
Instructions to make Coconut Walnut Bread Pudding:
  1. Grease a 9 x 13 inch glass baking pan with butter. - Preheat oven to 350 degrees.
  2. Gently cut the brioche bread into 1 inch cubes, about half of a loaf makes 5-6 cups worth. - Place evenly into the pan.
  3. Measure 1/4 cup of walnuts and spread them evenly onto a baking sheet. - Roast at 350 degrees for 5-7 minutes, stirring halfway, until browned. - Cool slightly, then chop them roughly. - Reserve 1/4 of the nuts for the top of the pudding, toss the rest with the bread cubes.
  4. Mix together the milk, heavy cream, eggs, white sugar and vanilla extract in a large measuring cup. Mix until well blended. - Add the shredded coconut into the mix, mix well.
  5. Microwave the butter until melted and whisk in the 1/2 tbsp white sugar.
  6. Evenly pour the custard mix over the bread cubes. - Top with remaining walnuts, drizzle butter topping over the top.
  7. Let stand for at least 30 minutes (up to an hour) to absorb liquid.
  8. Top with chocolate chips right before putting it in the oven. - Bake at 350 degrees for 30-45 minutes, until top is browned and custard is set.
  9. Let cool for 20 minutes and cut into 8-10 pieces.

Sometimes I use pecans instead of walnuts. Simple delicious served warm with custard. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few. This Creamy Coconut Pudding recipe is a simple and delicious classic that is traditionally thickened with rice kernels.

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