Coconut Cream Pie Bread Pudding
Brioche in coconut custard with toasted coconut crumble and coconut cream glaze.
Contains dairy, eggs and gluten. Heading says 50 minutes cook; method says 50–55 minutes. Bobbie confirmed the optional coconut filling is beaten until smooth and creamy, then dolloped between and over the bread before the custard is added. Tips: day-old bread gives the best texture; full-fat coconut milk gives the richest flavor; toast coconut before adding it to topping; let bread soak well; add a little extra coconut extract for deeper flavor; serve with extra glaze and whipped cream; make the night before. Variations: 1 cup drained crushed pineapple in custard; 1 tbsp lime zest in custard and glaze; 1–2 tbsp dark rum in custard (adults); ½ cup white chocolate chips; macadamia nuts in crumble; warm caramel sauce before glaze. Optional nuts contain nuts. Store covered refrigerated up to 4 days. Freeze without glaze up to 2 months, thaw overnight refrigerated and reheat at 325°F (165°C) until warmed through. Add fresh glaze and toasted coconut before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Coconut custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sweetened coconut milk (full-fat)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ¼ tsp salt
Coconut filling (optional)
- ½ cup shredded sweetened coconut (or unsweetened)
- ¼ cup cream cheese (softened)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Coconut crumble topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup shredded coconut
- ¼ cup chopped macadamia nuts or pecans (optional)
- ½ cup cold unsalted butter (cubed)
- ½ tsp cinnamon
- ¼ tsp salt
Coconut cream glaze
- 1 cup powdered sugar
- 2–3 tbsp coconut milk
- ½ tsp vanilla extract
- ¼ tsp coconut extract
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Place in a greased 9 × 13-inch baking dish.
- 2
Make the custard: whisk eggs, milk, heavy cream, coconut milk, sugar, vanilla, coconut extract and salt until well combined.
- 3
Make the optional coconut filling: beat the softened cream cheese until smooth, then beat in the shredded coconut, powdered sugar and vanilla until creamy and uniform. Dollop the mixture between and over the bread pieces before pouring over the custard. Gently press down so the bread soaks up the custard.
- 4
Add the topping: combine flour, brown sugar, shredded coconut, nuts (if using), cinnamon and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until crumbly. Sprinkle evenly over the top.
- 5
Chill (recommended): cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 6
Bake: preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes until golden brown and set in the center. If the top browns too quickly, cover lightly with foil during the last 10 minutes.
- 7
Make the glaze: whisk powdered sugar, coconut milk, vanilla and coconut extract until smooth.
- 8
Drizzle glaze over the warm bread pudding and sprinkle with toasted coconut.
- 9
Let rest for 10–15 minutes. Serve warm and enjoy!
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From Bobbie's “Bobbie's Recipe Card 135”. Written up by Bobbie's Kitchen · Updated 26 October 2026