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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
- 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
- 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.
- Bake for 40 minutes.
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