If you haven't noticed by now, I have a fondness for desserts.
I know, you are shocked by my revelation! :)
I do love desserts, especially when they are mini. There is just something about a sweet little treat that gets my heart aflutter! The presentation is adorable and most of the time, one little treat satisfies my craving. And, I do like to celebrate the little things that make life sweet! Get it?
Today's recipe is no exception. It's a jazzed up bread pudding perfect for this time of year.
I love experimenting with different variations of bread pudding (so does the hubby).
Coconut Bread Pudding Blossoms have a sweet coconut flavor. They are then topped with a pool of chocolate and some toasted coconut. Loving that tropical vibe!
1 loaf of French bread cut into 1 inch cubes
3/4 cup cream of coconut
1 cup coconut milk
2 Tbsp unsalted butter
1/4 cup milk
1 cup chocolate chips
3/4 cup toasted coconut
Preheat oven to 325 degrees. Spray a muffin pan with non-stick spray. In a large bowl, whisk together eggs, cream of coconut and coconut milk. Divide French bread cubes among the muffin cups. Press down. Pour the custard mixture on top of the bread cubes. Bake at 325 degrees for 40 minutes. Remove from oven. Cool 15-20 minutes before removing each bread pudding from muffin cups. Let cool on a wire rack. In a small saucepan over medium low heat, melt butter.
Add milk and chocolate chips. Stir until chocolate has melted. Let cool for 5-10 minutes. Pour chocolate into the center of the Coconut Bread Pudding to create a blossom. Sprinkle of toasted coconut.
Soft and tender on the inside with a light coconut flavor, all topped with melted chocolate and toasted coconut! They are even small enough to get a bite of all three star ingredients at one time! YUM!
One of the best parts of making a bread pudding is that it is soooo easy! Just a few ingredients to make an impressive dessert.
My dream is to have a bakery that I could fill with all kinds of little treats, just like this one!
What's your dream?
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