COCONUT BREAD PUDDING with MACADAMIA NUT-CRUSTED ICE CREAM
This easy, tasty recipe is perfect for breakfast or brunch!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Breakfast
Cuisine: American
Keyword: Coconut Bread Pudding
Servings: 10
Calories: 750kcal
Ingredients
1 ½loaves of King’s Hawaiian Sweet Sliced Bread
4cupsunsweetened canned coconut milk
1cupsugar
1tablespoonvanilla
5eggs
macadamia nuts
vanilla ice cream
Macadamia Nut Blossom Honey
cinnamon
Instructions
Dice bread into one inch cubes; spread out in even layer on two baking trays. Bake bread at 350 for 10 minutes to dry out.
While bread cools, whisk together coconut milk, sugar, eggs, and vanilla. Make sure eggs are well incorporated into milk.
Place bread in 9x13 baking dish; pour milk and egg mixture over top.
Gently toss bread so everything is well coated. Let set for 10 minutes so bread soaks up custard.
Bake for 45-50 minutes at 350. Remove from oven and let cool slightly.
To make macadamia nut-crusted ice cream, place nuts in blender and pulse until finely chopped. Place in small pan on stove to toast. When nuts are light brown, remove from heat and transfer to bowl; cool.
Once cool, scoop out enough round dips of ice cream for desired servings and roll in nuts. Place in a container and pop it into freezer until ready to serve.
To serve, remove ice cream from freezer and place a scoop on top of bread pudding. Drizzle with honey and cinnamon.