- 1/4 cup butter, cubed
- 2 cups milk
- 3 tablespoons baking cocoa
- 4-1/2 cups cubed day-old bread (about 9 slices)
- 1 cup flaked coconut, divided
- 3/4 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream and grated chocolate, optional
- In a large saucepan, heat butter and milk until butter is melted; stir in cocoa. Remove from the heat and set aside. Toss bread and 3/4 cup coconut; place in a greased 1-1/2-qt. shallow baking dish. Add sugar, eggs, vanilla and salt to milk mixture; mix well. Pour over the bread. Sprinkle with the remaining coconut. Place baking dish in a 13-in. x 9-in. pan in oven; add 1 in. of water to pan. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Serve warm or cold; if desired, garnish with whipped cream and grated chocolate. Yield: 6-8 servings.
Reviews for Chocolate Bread Pudding with Coconut
"Delicious! I added toffee bits with the final sprinkle of coconut and chocolate chips after baking. Topped with whipped cream and served warm, a group of teens finished off the dessert and wanted more!"
"Good and easy. Great use of leftover bread."
"Made this with leftover challah, it was fantastic!"
"I skipped the coconut, as I'm not a fan. I sprinkled some chocolate chips on top once the pudding came out of the oven. It was delicious!"