Toasted Coconut Pecan Bread Pudding : Rich, Nutty & Irresistibly Golden

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The Toasted Coconut Pecan Bread Pudding That Feels Like a Hug

Hey friend, pull up a chair. Let’s talk about something magical. I’m talking about the warm, buttery aroma of toasted coconut and pecans drifting from your oven. I’m talking about a dessert so deeply comforting, so ridiculously delicious, that it somehow manages to be both a decadent holiday showstopper and the coziest Sunday treat. Welcome to my Toasted Coconut Pecan Bread Pudding.

If you’ve ever shied away from making bread pudding, thinking it’s too fussy or too “chef-y,” I’m here to tell you—this is your moment. This recipe is my love letter to simple, soul-warming desserts. It’s not just a dish; it’s an experience. Imagine pulling a golden-brown pan from the oven, the top glittering with toasted coconut and nuts, the custard beneath set to creamy perfection. It’s the kind of dessert that makes people gather in the kitchen, spoons at the ready, asking “is it cool enough to try yet?”

We’re taking humble, day-old bread and transforming it into something extraordinary. With every bite, you get the soft, custardy bread, the sweet chew of coconut, and the satisfying crunch of pecans. It’s a textural dream team. And the best part? It’s incredibly forgiving and fun to make. So, tie on your favorite apron (the messy one is always the best), and let’s create some kitchen magic together.

Grandma’s Apron & The Magic of “Waste Not, Want Not”

This recipe always takes me right back to my Grandma June’s kitchen. She was the queen of “waste not, want not.” Stale bread never stood a chance. She’d see a loaf past its prime and her eyes would light up—not with disappointment, but with possibility. “Emily-girl,” she’d say, wiping her hands on her flour-dusted apron, “this is just begging to be pudding.”

Her version was simpler, often just raisins and a dash of nutmeg, but the ritual was everything. Tearing the bread into chunks, whisking the custard until her wrist ached, the patient wait as the most incredible smell filled her tiny house. It wasn’t about fancy ingredients; it was about love, resourcefulness, and the profound comfort of something made by hand. My Toasted Coconut Pecan Bread Pudding is my own spin on her legacy. The coconut and pecans are my “flavor-chaser” additions, but the heart of it—that transformation of the simple into the sublime—is all Grandma June. Every time I make it, I feel like she’s right there with me, giving a nod of approval.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to build this masterpiece. I’ve added my little chef insights because knowing your ingredients is the first step to cooking with confidence!

5–6 cups day-old bread, cubed: Brioche or challah are my absolute top picks—their rich, eggy texture soaks up the custard like a dream and creates an almost cake-like pudding. A good rustic French bread works wonderfully too! The key is “day-old” or slightly stale; it holds its structure better.
1 cup shredded sweetened coconut, toasted: Toasting is non-negotiable here! It deepens the flavor from sweet and chewy to rich, nutty, and incredibly fragrant. We’ll toast the pecans at the same time—efficiency is delicious.
1 cup chopped pecans, toasted: Pecans bring that essential buttery crunch. Toasting them wakes up their oils and makes them exponentially more delicious. If you have a nut allergy, roasted pumpkin seeds (pepitas) are a fantastic savory-sweet swap.
4 large eggs: The backbone of our custard. They provide structure and that lovely, rich set. Make sure they’re at room temperature for a smoother, more even blend.
2 cups whole milk & 1 cup heavy cream: This combination gives us the perfect balance of richness and lightness. For a lighter (but still delicious) version, you can use all whole milk or half-and-half.
1/2 cup granulated sugar & 1/4 cup brown sugar: Teamwork! White sugar brings pure sweetness, while the brown sugar adds a hint of molasses and moisture. It’s a simple trick for deeper flavor.
1 tsp vanilla extract: The flavor enhancer. Use the real stuff if you can! A tiny splash of almond extract (¼ tsp) alongside it is a fabulous secret weapon with coconut.
1/2 tsp cinnamon & a Pinch of salt: Don’t skip the salt! It makes all the other flavors pop. Cinnamon adds a warm, cozy note that whispers “comfort food.”
Optional for serving: Caramel sauce, whipped cream, or a scoop of vanilla ice cream. This is where you gild the lily, and I am 100% here for it.

Let’s Build This Beauty, Step-by-Step

Okay, team. Let’s get mixing. Follow these steps, and you’ll have a perfect pudding. I’ve sprinkled in my favorite kitchen hacks along the way.

Step 1: Preheat & Prep. Fire up your oven to 350°F (175°C). Take a 9×13-inch baking dish and give it a gentle coat of butter, baking spray, or a wipe of neutral oil. This is our pudding’s future home, and we want it to be cozy and non-stick.

Step 2: Toast Your Toppings (The Aroma Therapy Step). Spread the shredded coconut and chopped pecans in a single layer on a dry baking sheet. Pop them into the preheating oven for 5-8 minutes. Stay close! They can go from perfectly golden to sadly burnt in a flash. You’ll know they’re ready when your kitchen smells like heaven. Set them aside to cool. Chef Hack: You can do this in a dry skillet on the stove over medium-low heat if you prefer. Just keep them moving!

Step 3: Create the Luxurious Custard. In a large bowl (I mean large—we’re adding all the bread later!), whisk the 4 eggs vigorously until they’re well beaten and a bit frothy. Now, whisk in the whole milk, heavy cream, both sugars, vanilla, cinnamon, and that all-important pinch of salt. Keep whisking until the sugars are dissolved and the mixture is completely smooth and homogenous. No streaks! Taste it (yes, taste raw custard, it’s a chef’s right). It should taste sweet, rich, and perfectly balanced.

Step 4: The Soak (This is the Secret!). Add your cubed bread to the custard bowl. Using a big spatula, gently fold and press the bread down until every single cube is thoroughly saturated and swimming in that creamy goodness. Now, walk away. Let it soak for a full 10-15 minutes. This patience is KEY. It allows the bread to drink up every drop of custard, ensuring a moist, uniform texture throughout, not a dry spot in sight.

Step 5: Fold & Assemble. After the soak, fold in about half of your toasted coconut and pecans. This distributes the goodies inside the pudding. Now, pour the whole glorious, lumpy mixture into your prepared baking dish. Use the spatula to press it down evenly. Sprinkle the remaining toasted coconut and pecans all over the top, pressing them in lightly. This gives us that gorgeous, crunchy, golden topping.

Step 6: Bake to Golden Perfection. Place the dish in the center of your preheated oven. Bake for 40-45 minutes. You’re looking for a firm set at the edges, a top that is deeply golden brown, and a center that only has the slightest jiggle (not a wave). A toothpick inserted near the center should come out clean or with moist crumbs, not wet custard.

Step 7: The (Brief) Torture of Waiting. Remove your masterpiece from the oven. I know, I know—you want to dive in. But let it cool on a wire rack for at least 15-20 minutes. This allows the custard to finish setting and makes it much easier to slice and serve. It will still be gloriously warm.

How to Serve This Star of the Show

Presentation is part of the fun! You can serve this right from the dish for a wonderfully casual, family-style vibe. I love using a big serving spoon to scoop out hearty portions.

For individual plates, slice it into squares and use a flat spatula to transfer them. Now, for the accessories: This pudding is stunning all on its own, but a little drizzle or dollop takes it over the top. A warm caramel sauce is a match made in flavor heaven. A cloud of freshly whipped cream adds a lovely light contrast. And let’s be real—a scoop of high-quality vanilla ice cream slowly melting over a warm square is the ultimate dessert experience. The hot-cold, soft-crunchy combo is unbeatable.

For a brunch twist, skip the extra sweets and serve it with a side of fresh berries or a fruit compote. It’s incredibly versatile!

Make It Your Own: 5 Delicious Twists

Once you’ve mastered the base, the playground is open! Here are some of my favorite ways to riff on this recipe:

Tropical Twist: Swap the pecans for chopped macadamia nuts. Add ½ cup of well-drained crushed pineapple to the custard, and add a teaspoon of rum extract alongside the vanilla. Hello, vacation in a pan!
Chocolate Lover’s Dream: Fold ¾ cup of chocolate chips (semi-sweet or dark) in with the bread. The melty pockets of chocolate are pure joy. A drizzle of chocolate sauce instead of caramel? Yes, please.
Dairy-Free Delight: Use full-fat canned coconut milk for the heavy cream and a rich, unsweetened coconut or oat milk beverage for the whole milk. Use dairy-free bread and top with coconut whipped cream. It’s just as luscious!
Bourbon-Butterscotch: Replace the vanilla with 1-2 tablespoons of bourbon (the alcohol cooks off, leaving flavor). Make a quick butterscotch sauce by melting brown sugar with butter and a splash of cream for serving.
Apple-Cranberry Fall Version: Fold in 1 cup of finely chopped apples (like Granny Smith) and ½ cup of dried cranberries when you add the bread. Swap the cinnamon for apple pie spice.

Notes from My Messy Apron

This recipe has been my go-to for potlucks for years. I once brought it to a neighborhood block party, and a very nice man asked me for the recipe, calling it “the casserole of the gods.” I’ve never forgotten that compliment!

Over time, I’ve learned a few things. If your bread is very fresh, you can cube it and leave it out on a sheet pan for a few hours to stale up. It makes a difference! Also, this pudding reheats like a dream. Cover it with foil and warm it in a 300°F oven for 15-20 minutes. It’s almost better the next day, as the flavors have more time to get to know each other. Don’t be afraid to make it ahead!

Your Questions, Answered

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You have two great options. 1) Assemble the whole thing (through step 5), cover tightly, and refrigerate overnight. Let it sit at room temp for 20-30 minutes before baking. You may need to add 5-10 minutes to the bake time. 2) Bake it completely, let it cool, cover, and refrigerate. Reheat individual portions in the microwave or the whole pan in the oven. It’s fantastic.

Q: My center is still very wet/jiggly after 45 minutes. What do I do?
A: No panic! Oven temperatures can vary. Simply tent the top loosely with aluminum foil to prevent over-browning, and bake in 5-minute increments until the center is set. The foil stops the top from burning while the inside catches up.

Q: I only have unsweetened coconut. Will that work?
A: It will! Your pudding will just be slightly less sweet. If you want to compensate, you could add an extra tablespoon or two of granulated sugar to the custard. The toasting step is still crucial for flavor.

Q: What’s the best way to store leftovers?
A: Once completely cool, cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It will keep in the fridge for 3-4 days. Reheat as mentioned above. I do not recommend freezing, as the custard can become grainy.

Nutritional Information (A Friendly Breakdown)

Okay, let’s talk nutrition with a side of realism. This is a celebratory dessert, meant to be savored and enjoyed. Here’s an approximate breakdown per serving (based on 8 servings), to help with your planning. Remember, these values can vary based on the specific brands of ingredients you use and any modifications you make.

The fats come from the wholesome eggs, dairy, nuts, and coconut—ingredients that also provide protein, calcium, and other nutrients. The sugars are primarily from the added sugars and the natural lactose in dairy. If you’re looking for ways to modify, see the “Dairy-Free Delight” variation, or try reducing the granulated sugar by a couple of tablespoons—the brown sugar and coconut will still provide plenty of sweetness. As always, this info is a guide. The true value is in the joy of making and sharing something delicious!

Final Thoughts from My Kitchen to Yours

And there you have it, my friend—my heart and soul in a baking dish. This Toasted Coconut Pecan Bread Pudding is more than a recipe; it’s an invitation to slow down, to savor, and to share. It’s proof that the most memorable food often comes from the simplest ingredients, a bit of patience, and a whole lot of love.

I hope you make this for someone you care about. I hope your kitchen fills with that incredible toasty, sweet aroma. And I really hope you leave a little space for a second helping. After all, the best meals (and desserts) are the ones that leave you feeling happy, full, and connected.

Thank you for cooking with me today. Now, go grab a fork and chow down! Don’t forget to tag me @TastyChow if you make it—I love seeing your creations.

With love and a sprinkle of toasted coconut,
Emily