Chocolate Coconut Bread Pudding

By Stacy_K

Coconut milk is a rich and creamy substitute for high fat cream.

Ingredients

• 1/2 ½ pound loaf of Kosher Challah Bread (find at Trader Joes) – cut into cubes
• 1/2 ½ pound coconut bread (find at Asian Market) – cut into cubes
• 3 1/4 3 ¼ cups coconut milk
• Zest of one orange
• 1/4 ¼ cup coffee-flavored liqueur (can substitute with coffee or chocolate extract)
• 1/4 ¼ cup orange liqueur (can substitute with orange extract)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 2 teaspoons pure almond extract
• 1 1/2 teaspoons pumpkin pie spice
• 6 large eggs, lightly beaten
• 1/2 ½ cup unsweetened shredded coconut
• 8 ounces dark chocolate chips

Details

Servings 12

Preparation

Step 1

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, orange zest, and liqueurs.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the pumpkin pie spice to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.

Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.