Coconut Currant Sourdough Bread Pudding

By Claire Margine
December 17, 2014
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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...).Claire Margine

Serves: 6

  • 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
  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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