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
cubed sourdough bread
eggs, lightly beaten
dried large flake coconut
In This Recipe
Preheat oven to 350 degrees.
Combine butter and milk in a saucepan over medium heat until milk is hot and butter is melted.
Combine eggs, sugar, cinnamon, nutmeg, and salt in a large bowl.
Stir in bread cubes, then stir in milk/ butter mixture.
Stir in half of the coconut and currants.
Pour into an ungreased pan, top with remaining currants and coconut.