Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, February 11, 2012

Chocolate and Coconut Bread Pudding with Sweetened Pouring Cream

The family was over for lunch today and as usual and with my love for bread pudding, i just had to bake some! It's great with stale bread that you have sitting around.
The coconut and dark chocolate reminds me of my favorite childhood candy in Brasil, a lovely candy bar called prestigio, sort of like a mounds bar! Yumm! 

4 cups thick crusted french bread, cubed
2 cups dark chocolate chips or shavings
1 cup shredded coconut
1 1/2 cup coconut milk
1 cup half & half or milk
1/2 cup unsalted butter, melted
5 eggs, lightly beaten
1 tablespoon vanilla
1 cup sugar

1 can Nestle media crema table cream, found at spanish section in supermarket, chilled
2 tablespoons vanilla sugar

Preheat oven to 350F.
Whisk together eggs, coconut milk, half & half, sugar and butter.
Place cubed bread, coconut and chocolate in a 9x13 baking dish. Pour egg mixture over it, pressing bread down for even soaking. Let it sit for 15 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Remove from oven and let it cool down a bit. Serve warm with cold sweet cream.
For the sweet cream, whisk together in a small bowl cream and vanilla sugar. Keep refrigerated until ready to serve.


  1. You know what, Bia? You're killin' me here! The photography alone would do it, but then I had to go and read the recipe! Mercy, mercy, mercy, that looks and sounds sooooooooooo delicious! Thanks... what a way to go!

    1. I'm glad we make each other happy with our recipes Michele! You have been teasing me enough in the last few days!!! Hehe! XO