New Orleans Coconut Praline Bread Pudding
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.
Servings
Ingredients
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
Instructions
Prepare the Custard and Soak the Bread
- 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
- 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
- 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
- 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
- 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.