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Christmas

Coconut Currant Sourdough Bread Pudding

by:
December 17, 2014
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Coconut Currant Sourdough Bread Pudding
Coconut Currant Sourdough Bread Pudding
Coconut Currant Sourdough Bread Pudding
Coconut Currant Sourdough Bread Pudding
Coconut Currant Sourdough Bread Pudding
  • Serves 6
Author Notes

Coconut Currant Sourdough Bread Pudding is a snap to make, but looks and tastes like something far more time consuming. A dreamy and simple holiday season dessert. Based on Old Fashioned Bread Pudding (http://www.bettycrocker.com/recipes/old-fashioned-bread-pudding/). —Claire Margine

What You'll Need
Ingredients
  • 2 cups 2% milk
  • 6 cups cubed sourdough bread
  • 1/4 cup butter
  • 2 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup dried large flake coconut
  • 1/2 cup dried currants
Directions
  1. Preheat oven to 350 degrees.
  2. Combine butter and milk in a saucepan over medium heat until milk is hot and butter is melted.
  3. Combine eggs, sugar, cinnamon, nutmeg, and salt in a large bowl.
  4. Stir in bread cubes, then stir in milk/ butter mixture.
  5. Stir in half of the coconut and currants.
  6. Pour into an ungreased pan, top with remaining currants and coconut.
  7. Bake for 40 minutes.
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