Coconut Pecan Chocolate Bread Pudding

Coconut Pecan Chocolate Bread Pudding

Crunchy, chewy, thick and sweet, this comforting dessert is the ultimate indulgence.


8 to 10 servings


  • 1/2 cup coconut, sweetened
  • 2 cups milk
  • 3 1/2 cups heavy whipping cream
  • 5 large eggs
  • 4 large egg yolks
  • 3/4 cup Domino® Granulated Sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan pieces, toasted
  • 1 cup chocolate chips or chocolate pieces, roughly chopped
  • 4 cups French or Italian bread, cut into 1-inch pieces


Preheat oven to 350°F. Prepare a 9-inch square pan.

Put the coconut, milk and cream in a saucepan. Cook over medium-high heat until hot.

In a medium bowl, whisk together eggs, yolks, sugar, salt and vanilla until combined. Slowly whisk in hot coconut milk to make a custard.

Scatter pecan and chocolate pieces in bottom of prepared pan. Put bread on top. Pour custard over bread.

Bake about 40 minutes, until a skewer inserted in the middle comes out coated with a thickened custard. Cool slightly before eating. Can be reheated.

Featured by Chef Emily Luchetti.