White chocolate coconut bread pudding

White chocolate coconut bread pudding has the nutty flavor of coconut with the creamy sweetness of white chocolate. Serve it hot with white chocolate coconut sauce for a smashing dessert.

Two stemmed dessert glasses filled with White chocolate coconut bread pudding. The bread pudding is a pale yellow. The cups are garnished with a single rose bud and a little rosemary. There is a bouquet of roses in the uppse left corner of the photo.

When I first started working in San Marcos, there was a little restaurant in an old house called Cool Mint Cafe. Back then Cool Mint Cafe was ahead of its time because the chef used organic ingredients.

San Marcos was a small town then so this tiny restaurant was kind of avant garde. And, since it was just off campus, it was the place to take important visitors to the university.

One of the specialties at Cool Mint Cafe was their white chocolate coconut bread pudding. I had some for dessert after lunch when I was interviewed. It was divine. The subtle flavors of coconut and white chocolate in a warm pudding went so well with my English Breakfast tea.

White chocolate coconut bread puddingi n the pan. The top is dotted with golden brown patches. The white coconut flakes are visible along with pale yellow white chocolate bread pudding.

Becks was home for spring break last week and she brought a friend. I say “home” because she slept in her bed for a few hours each night. Other than that, I didn’t see much of her or her friend.

I bought some groceries the first day they were in town. For some strange reason I thought they would be home to eat a few meals. They didn’t even eat breakfast at home so now I’m getting rid of left overs.

I’ve never been much of a sandwich person but Becks loves grilled cheese. So I bought some French bread at Costco to make grilled cheese sandwiches. Becks and her friend arrived right after lunch on Monday so I made them grilled cheese sandwiches before they headed out to explore Austin.

Becks’ friend said they were the best grilled cheese sandwiches ever. The secret’s in the cheese. I use Tillamook Sharp Cheddar in mine and freshly sliced French bread.

A stemmed dessert glass. The pale yellow bread pudding is garnished with a single red rose bud and some rosemary.

And that was that. No more sandwiches for those two. Not even when they went on a road trip to Houston. What do you do with two loaves of French bread? Make bread pudding.

White chocolate coconut bread pudding is very simple so it’s important to use high quality ingredients. I used Santa Barbara Chocolate Rio Tigre White Chocolate in mine but Lindt or Green & Blacks would also work. Lower quality white chocolate has oils that can separate out in baking so keep the Nestlé morsels for another recipe.

I used a combination of coconut cream, flaked coconut and coconut rum in mine. If you don’t like the rum, add either coconut milk or more coconut cream. You can also add coconut rum to the white chocolate sauce at the end. The sauce recipe makes enough to generously douse your bread pudding. It can easily be cut in half if you prefer less sauce with your pudding.

White chocolate coconut bread pudding

A stemmed dessert glass. The pale yellow bread pudding is garnished with a single red rose bud and some rosemary.


  • 8 ounces French bread, cut into 1-inch pieces (about 5 cups)
  • 3 cups whipping cream
  • ½ cup milk
  • ½ cup coconut cream
  • ½ cup coconut rum
  • 1¾ cup good quality white chocolate (I used Santa Barbara Rio Tigre White)
  • 7 large egg yolks
  • 2 large eggs
  • 2 cups sweetened flaked coconut

White Chocolate Coconut Sauce

  • ½ cup whipping cream
  • 8 ounces good quality white chocolate
  • ½ cup coconut cream or coconut liquor


  1. Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
  2. Combine whipping cream, milk, coconut cream and coconut rum in heavy large saucepan. Bring to simmer over medium heat, stirring until almost boiling. Remove from heat. Add white chocolate and stir until melted and smooth.
  3. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
  4. Place bread cubes in 2-quart glass baking dish (I used an 8" x 8" square dish). Add the chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently press bread cubes down again and mix in one cup flaked coconut. Spread last cup of flaked coconut over the top of the bread pudding. Cover dish with foil.
  5. Bake for 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)

White Chocolate Coconut Sauce

Put cream and coconut cream (or coconut rum) in a microwave safe bowl and heat on high until hot but not boiling. Add white chocolate and stir until melted and smooth.

Serve pudding warm with warm white chocolate coconut sauce

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 597Total Fat: 40gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 182mgSodium: 226mgCarbohydrates: 48gFiber: 2gSugar: 38gProtein: 10g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.


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