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Lemon Coconut Bread Pudding Recipe

This Lemon Coconut Bread Pudding is a delightful and refreshing twist on the classic bread pudding. With the bright citrusy zing of lemon and the tropical sweetness of coconut, it makes for a light yet indulgent dessert. The soft, custardy bread combined with the chewy coconut and the tangy lemon glaze makes this bread pudding a crowd-pleaser that everyone will love. If you’re looking for a comforting and unique dessert, this one will surely impress!

Equipment

  • 9x9-inch baking dish or similar-sized baking pan
  • Mixing bowls
  • Whisk
  • Grater (for zesting lemon)
  • Measuring spoons and cups
  • Oven-safe spatula or spoon (for mixing the pudding)
  • Small saucepan (for making the lemon glaze)

Ingredients

  • For the Bread Pudding:
  • 6 cups of cubed stale bread preferably a thick bread like challah or brioche
  • 1 cup shredded coconut sweetened or unsweetened
  • 3 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • Pinch of salt
  • For the Lemon Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 teaspoons water adjust for desired consistency

Instructions

  • Prepare the Bread Pudding:
  • Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, lemon zest, lemon juice, and a pinch of salt. Once the custard mixture is smooth, add the cubed bread and shredded coconut. Stir to ensure that the bread absorbs the custard mixture. Let it sit for about 10-15 minutes to allow the bread to soak up the custard.
  • Bake the Pudding:
  • Transfer the soaked bread mixture to the prepared baking dish and press it down lightly with a spoon to ensure it’s even. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be firm but slightly custardy in the middle.
  • Prepare the Lemon Glaze:
  • While the bread pudding is baking, make the lemon glaze. In a small saucepan, combine powdered sugar, fresh lemon juice, and lemon zest. Heat over low heat while whisking, until the sugar dissolves and the glaze is smooth. If the glaze is too thick, add a teaspoon of water at a time until you reach your desired consistency.
  • Drizzle the Glaze:
  • Once the bread pudding has baked, remove it from the oven and allow it to cool slightly. Drizzle the lemon glaze over the top of the bread pudding just before serving.
  • Serve and Enjoy:
  • Serve warm or at room temperature. For an extra indulgent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream.