Stale French bread, whole and coconut milk, currants, pecans, brown sugar, and spiced rum sauce make this New Orleans Coconut Praline Bread Pudding unforgettable.

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Picture me a few years ago, wandering through the French Quarter—jazz wafting through alleyways, beads everywhere, and a bakery glow through a drizzle day. I ducked in for shelter and ended up with the richest, most soulful bread pudding of my life. One bite, and I felt like I’d found comfort in a bowl. Fast forward to now: I try to recreate that moment in my kitchen, adding coconut milk and toasted coconut because life’s weird, and I’m all about tropical vibes even in a rainy mood. And sometimes it’s messy—I spill the milk or forget the timer—but every single time it still nails that cozy memory.

Why You’ll Love This New Orleans Coconut Praline Bread Pudding Recipe?

• It’s custardy in the middle, but the edges get golden-crunchy.

• The coconut is subtle, not screaming “tropical vacation,” but definitely there.

• Praline sauce with toasted pecans and coconut? Gooey, sweet, with a hint of rum warmth.

• Feels fancy but is so easy—I sometimes forget it’s not complicated. Sound familiar?

Ingredient Notes:

• Stale French bread: It’s supposed to be drier than your ex’s sense of humor—trust me, that’s good.

• Whole + coconut milk: Creamy base with that whisper of coconut love.

• Currants: Little tangy surprise—raisins totally work if you’re lazy like me.

• Spiced rum: Okay, this is technically optional… but really? Skip it, and it’s still good—but maybe… less New Orleans soul.

• Toasted pecans & shredded coconut: Don’t skip toasting. It’s like a personal popcorn-worthy aroma moment.

How To Make New Orleans Coconut Praline Bread Pudding?

Step 1: Soak the Bread
In a big bowl, whisk eggs, both milks, sugar, currants, and vanilla. Tear up that stale French bread (no crying allowed), toss it in, and gently press down so it soaks through. Let it sit 45 minutes. I sometimes forget about it and remember midway through—extra soak is okay.

Step 2: Bake the Mixture
Butter a 9×13 dish (I use too much butter once in a while). Pour in the soaked bread, sprinkle cinnamon sugar on top, and bake at 350°F for about an hour. You want the center just set but not dried out. Cool for 20–30 minutes—if I’m being honest, I let it rest because I’m pacing while I make the sauce.

Step 3: Make That Sauce
In a saucepan, melt butter and brown sugar until glossy. Stir in cream, rum, cinnamon, and salt. Let it simmer a bit until it thickens. Off the heat, stir in pecans, coconut, vanilla, and lemon juice—I added lemon once during a grocery trip panic and surprisingly loved it.

Step 4: Serve It Up
Ladle that warm praline coconut sauce over a generous slice. Add ice cream if you’re feeling it—it’s dentist’s nightmare but oh so worth it.

Storage Options:

Leftovers? Ask me how I never have leftovers ever, haha. But yes—cover it and chill up to 4 days. Reheat gently with a splash of milk. Sauce you can refrigerate separately, then warm before serving. Freeze pudding (no sauce) anytime—just thaw in fridge and reheat.

Variations and Substitutions:

• No currants? Go raisins or chopped dates. No biggie.

• Brioche/challah swap? Yes—plus it makes it feel extra fancy.

• No dairy? Coconut cream + nut milk works fine.

• Nut-free? Skip pecans, maybe toast more coconut, or swap for seeds.

What to Serve with New Orleans Coconut Praline Bread Pudding?

• Vanilla ice cream—hot pudding, cold ice cream = mind. blown.

• Strong coffee or chicory—for that classic NOLA street vibe.

• Eggnog or mulled cider—holiday mode activate.

• Savory cheese board—weird combo maybe, but brie and pudding? Yes.

Frequently Asked Questions:

Can it be made ahead?
Definitely. Make the soak part ahead, bake later. Or bake now, sauce later.

Need to skip the rum?
Totally okay. Just sub vanilla and maybe a splash of extra cream—still lovely, just less party.

Can I freeze it?
Yep. Freeze the pudding without sauce for up to 2 months. Thaw in fridge, reheat, then drizzle sauce.

So there you have it—New Orleans Coconut Praline Bread Pudding that feels like a rainy-day hug with a side of jazz. I’d love to hear if it gives you that lightbulb dessert moment, or if you add your own twist. Let’s chat!

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Rich and Creamy Corn Casserole with Cream Cheese

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

New Orleans Coconut Praline Bread Pudding

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 15 minutes mins

This indulgent New Orleans Coconut Praline Bread Pudding blends French bread, coconut milk, currants, and a rich spiced rum caramel sauce with toasted pecans and coconut. A warm Southern dessert that’s both cozy and crowd-pleasing.

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Servings

Ingredients

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For the Bread Pudding:

• 6 large eggs
• 3 cups whole milk
• 1 13.5 oz can coconut milk
• 1 cup granulated sugar
• ½ cup dried currants
• 1 tablespoon vanilla extract
• 1 1 lb loaf of French bread, cut into 1-inch cubes and staled
• 2 teaspoons unsalted butter for greasing
• 3 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

For the Coconut Praline Caramel Sauce:

• ½ cup 1 stick unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream
• 2 tablespoons spiced rum
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup chopped pecans toasted
• ½ cup sweetened shredded coconut toasted
• 1 teaspoon pure vanilla extract
• ½ teaspoon fresh lemon juice

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Instructions

 

Prepare the Custard and Soak the Bread

1. In a large mixing bowl, whisk together the eggs, whole milk, coconut milk, granulated sugar, dried currants, and vanilla extract until fully combined. Gently fold in the cubed French bread, ensuring it is thoroughly coated in the custard mixture. Press the bread cubes down occasionally so they become evenly soaked. Let the mixture rest at room temperature for 45 minutes.

Preheat and Prepare the Baking Dish

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with the 2 teaspoons of butter. Transfer the soaked bread mixture into the prepared dish, spreading it out evenly.

Add Topping and Bake

1. In a small bowl, mix the remaining 3 tablespoons of granulated sugar with 2 teaspoons of cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the bread pudding. Bake for approximately 1 hour, or until the center is just set. Remove from the oven and allow it to cool on a wire rack for 20 to 30 minutes before serving.

Prepare the Coconut Praline Sauce

1. While the bread pudding cools, prepare the sauce. In a medium saucepan over medium heat, melt the butter and brown sugar together, whisking constantly until smooth and combined—about 2 minutes. Whisk in the heavy cream, spiced rum, cinnamon, and salt. Bring to a gentle simmer and cook until the mixture reduces and thickens slightly, around 5 minutes. Remove from heat.

Add Final Flavorings

1. Stir in the toasted pecans, toasted coconut, vanilla extract, and lemon juice. Whisk until well incorporated. Serve the sauce warm, generously spooned over individual servings of the bread pudding.

Notes

To make this recipe gluten-free, substitute the French bread with your favorite gluten-free loaf—preferably one that’s a day or two old so it has the right texture. Ensure all other ingredients, including vanilla extract and spiced rum, are certified gluten-free, as some flavorings or alcohol brands may contain gluten.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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