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