Bread pudding is a beloved dessert in the South, and this New Orleans-style coconut praline bread pudding takes it to a whole new level. Rich with flavors of coconut, caramel, and toasted pecans, this dessert will have you feeling like you're in the heart of Louisiana with every bite. The bread pudding itself is perfectly soft and custardy, while the praline sauce adds that signature sweetness and crunch to make it truly special. It’s a perfect choice for holiday gatherings, special occasions, or whenever you want to indulge in something decadent.  

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Fun Facts  

Did you know that bread pudding originated in Europe as a way to use up stale bread? Over time, it evolved into the comforting dessert we know today, especially in New Orleans, where it has become a cultural staple. And in case you're wondering, the word "praline" originated in France, where chefs combined nuts and sugar to create a beloved candy.

A fun fact about caramel sauce: Did you know that caramelization happens when sugar is heated above 320°F? At that temperature, the molecules break apart and form hundreds of new compounds, creating that complex flavor we all love. Adding a splash of rum to the caramel gives it a deep, warming quality, making it the perfect partner for the buttery richness of the pecans and coconut in this bread pudding. With every bite, you get a delicious contrast between soft custard, crunchy nuts, and sweet caramel. It’s a textural and flavor experience that’s hard to resist.

Did You Know?  

Coconut milk, one of the main ingredients in this recipe, is not only creamy and delicious but also packed with healthy fats. It’s an excellent dairy-free alternative, providing richness to any dish. Paired with the buttery pecan praline topping, this dessert offers a delightful contrast of textures and flavors.

Why It's Perfect for You  

This coconut praline bread pudding is the ultimate comfort food dessert, making it perfect for anyone with a sweet tooth or anyone who enjoys traditional Southern flavors. The combination of coconut, pecans, and cinnamon brings warmth to each bite, while the caramel rum sauce adds an irresistible layer of richness. It’s easy to make, and it serves a crowd, making it a great dessert option for family gatherings or dinner parties.

Nutritional Information (Per Serving, Serves 8):  

• • - Calories: 500 kcal  
  • - Protein: 9 g  
  • - Fat: 28 g  
  • - Carbohydrates: 53 g  
  • - Fiber: 2 g  
  • - Sugar: 38 g  
  • - Sodium: 320 mg  

Serving Suggestions  

- Serve warm with a drizzle of extra caramel sauce or a scoop of vanilla ice cream for extra indulgence.  

- Pair it with a cup of freshly brewed coffee for a delicious brunch treat.  

- Garnish with toasted coconut flakes for added texture and flavor.

Storage Information  

This bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for about 30 seconds or in the oven at 300°F (150°C) for 10-15 minutes until warmed through.  

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New Orleans Coconut Praline Bread Pudding Recipe  

For the Bread Pudding:  

• - 6 eggs  
• - 3 cups whole milk  
• - 1 (13.5 oz) can coconut milk  
• - 1 cup sugar  
• - 1/2 cup dried currants  
• - 1 tablespoon vanilla extract  
• - 1 (1 lb) loaf French bread, cut into 1-inch cubes and staled  
• - 2 teaspoons butter (for greasing)  
• - 3 tablespoons sugar  
• - 2 teaspoons cinnamon  

For the Caramel Sauce:  

• - 1/2 cup butter (1 stick)  
• - 1 cup packed brown sugar  
• - 1/2 cup heavy cream  
• - 2 tablespoons spiced rum  
• - 1/2 teaspoon ground cinnamon  
• - 1/4 teaspoon salt  
• - 1/2 cup chopped pecans, toasted  
• - 1/2 cup sweetened shredded coconut, toasted  
• - 1 teaspoon vanilla  
• - 1/2 teaspoon fresh lemon juice  

Instructions  

For the Bread Pudding:  

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the butter.  

2. In a large bowl, whisk together the eggs, whole milk, coconut milk, sugar, vanilla extract, and dried currants.  

3. Add the cubed French bread to the egg mixture, stirring gently to ensure all the bread pieces are soaked in the custard. Let it sit for 15 minutes to absorb.  

4. Transfer the soaked bread mixture into the prepared baking dish.  

5. In a small bowl, mix the cinnamon and sugar together. Sprinkle the mixture evenly over the bread pudding.  

6. Bake for 45-50 minutes or until the pudding is set and golden on top.  

For the Caramel Sauce:  

1. In a medium saucepan over medium heat, melt the butter and stir in the brown sugar and cream.  

2. Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes until thickened.  

3. Stir in the spiced rum, ground cinnamon, salt, and toasted pecans.  

4. Remove from heat and stir in the toasted coconut, vanilla, and lemon juice.  

5. Serve the warm caramel sauce over the freshly baked bread pudding.  

This dessert is the epitome of indulgence—whether you're celebrating a special occasion or simply craving something sweet, this New Orleans coconut praline bread pudding is guaranteed to satisfy. Its rich custard base, spiced rum caramel sauce, and crunchy pecans make it a crowd favorite every time!