Lemon Coconut Bread Pudding Recipe

This Lemon Coconut Bread Pudding is a delightful and refreshing twist on the classic bread pudding. With the bright citrusy zing of lemon and the tropical sweetness of coconut, it makes for a light yet indulgent dessert. The soft, custardy bread combined with the chewy coconut and the tangy lemon glaze makes this bread pudding a crowd-pleaser that everyone will love. If you’re looking for a comforting and unique dessert, this one will surely impress!

With each bite, you’ll experience a beautiful balance of flavors: the richness of the bread pudding, the sweetness of coconut, and the zing of lemon. The coconut gives it a chewy, tropical texture, while the lemon provides a refreshing tartness that perfectly complements the creamy custard. The tangy lemon glaze on top enhances the flavor and adds an extra level of sweetness. This dessert is the perfect combination of comforting and exotic, making it ideal for family gatherings, brunches, or as a unique dessert after dinner.

Tools to Use

9×9-inch baking dish or similar-sized baking pan
Mixing bowls
Whisk
Grater (for zesting lemon)
Measuring spoons and cups
Oven-safe spatula or spoon (for mixing the pudding)
Small saucepan (for making the lemon glaze)

Ingredients

For the Bread Pudding:

6 cups of cubed stale bread (preferably a thick bread like challah or brioche)
1 cup shredded coconut (sweetened or unsweetened)
3 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
Pinch of salt

For the Lemon Glaze:

1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1-2 teaspoons water (adjust for desired consistency)

Instructions

1. Prepare the Bread Pudding:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, lemon zest, lemon juice, and a pinch of salt. Once the custard mixture is smooth, add the cubed bread and shredded coconut. Stir to ensure that the bread absorbs the custard mixture. Let it sit for about 10-15 minutes to allow the bread to soak up the custard.

2. Bake the Pudding:
Transfer the soaked bread mixture to the prepared baking dish and press it down lightly with a spoon to ensure it’s even. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be firm but slightly custardy in the middle.

3. Prepare the Lemon Glaze:
While the bread pudding is baking, make the lemon glaze. In a small saucepan, combine powdered sugar, fresh lemon juice, and lemon zest. Heat over low heat while whisking, until the sugar dissolves and the glaze is smooth. If the glaze is too thick, add a teaspoon of water at a time until you reach your desired consistency.

4. Drizzle the Glaze:
Once the bread pudding has baked, remove it from the oven and allow it to cool slightly. Drizzle the lemon glaze over the top of the bread pudding just before serving.

5. Serve and Enjoy:
Serve warm or at room temperature. For an extra indulgent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Latest Recipes

Print Pin

Lemon Coconut Bread Pudding Recipe

This Lemon Coconut Bread Pudding is a delightful and refreshing twist on the classic bread pudding. With the bright citrusy zing of lemon and the tropical sweetness of coconut, it makes for a light yet indulgent dessert. The soft, custardy bread combined with the chewy coconut and the tangy lemon glaze makes this bread pudding a crowd-pleaser that everyone will love. If you’re looking for a comforting and unique dessert, this one will surely impress!

Equipment

9×9-inch baking dish or similar-sized baking pan
Mixing bowls
Whisk
Grater (for zesting lemon)
Measuring spoons and cups
Oven-safe spatula or spoon (for mixing the pudding)
Small saucepan (for making the lemon glaze)

Ingredients

For the Bread Pudding:
6 cups of cubed stale bread preferably a thick bread like challah or brioche
1 cup shredded coconut sweetened or unsweetened
3 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
Pinch of salt
For the Lemon Glaze:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1-2 teaspoons water adjust for desired consistency

Instructions

Prepare the Bread Pudding:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, lemon zest, lemon juice, and a pinch of salt. Once the custard mixture is smooth, add the cubed bread and shredded coconut. Stir to ensure that the bread absorbs the custard mixture. Let it sit for about 10-15 minutes to allow the bread to soak up the custard.
Bake the Pudding:
Transfer the soaked bread mixture to the prepared baking dish and press it down lightly with a spoon to ensure it’s even. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be firm but slightly custardy in the middle.
Prepare the Lemon Glaze:
While the bread pudding is baking, make the lemon glaze. In a small saucepan, combine powdered sugar, fresh lemon juice, and lemon zest. Heat over low heat while whisking, until the sugar dissolves and the glaze is smooth. If the glaze is too thick, add a teaspoon of water at a time until you reach your desired consistency.
Drizzle the Glaze:
Once the bread pudding has baked, remove it from the oven and allow it to cool slightly. Drizzle the lemon glaze over the top of the bread pudding just before serving.
Serve and Enjoy:
Serve warm or at room temperature. For an extra indulgent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Cooking

Use Stale Bread: Day-old bread works best because it soaks up the custard without becoming too soggy.
Coconut Type: You can use either sweetened or unsweetened shredded coconut depending on your sweetness preference. Sweetened coconut will make the pudding a bit sweeter.
Lemon Zest: Fresh lemon zest is key to achieving a strong lemon flavor. Use a microplane or fine grater to zest the lemon.

Why You Should Try This Recipe

This Lemon Coconut Bread Pudding is an easy-to-make dessert that adds a burst of tropical flavor to your table. It combines the comfort of bread pudding with the exotic flavors of coconut and lemon, making it a unique dessert that’s perfect for any occasion. The lemon glaze on top adds a zesty finish that makes every bite even more delightful. Whether you’re serving it at a brunch, holiday gathering, or just want a sweet treat, this recipe will surely be a hit.

If you’re craving a dessert that’s both comforting and refreshing, this Lemon Coconut Bread Pudding is a must-try. With its tropical coconut flavor and tangy lemon glaze, it’s the perfect combination of sweetness and tartness. Simple to prepare yet incredibly flavorful, it’s sure to be a new favorite in your dessert rotation.