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Lemon Coconut Bread Pudding

If you’re looking for a warm, comforting bread pudding with a tropical twist, this is the recipe for you! In this post I’m going to show you how I make my dreamy Lemon-Coconut Bread Pudding! 

Warm Desserts are Perfect for Winter

It’s winter (December 31st, to be precise) and I’m in the mood for warm and creamy desserts and breakfasts. Just this morning I whipped up a Crescent Roll Breakfast Casserole, which really hit the spot. Now I’m already thinking about making something sweet to enjoy over the next several days as I’m on book deadline. (Food prep, anyone?)

My goal, over the next few days, is to use up items that I already have in my kitchen. And that’s where the idea for this bread pudding came from. I had a loaf of French bread that really needed to be used. I also had some leftover coconut from my Pina Colada Pie, which I made recently. I also happened to have cream of coconut on hand.

Because it’s getting chilly outside, I knew that something warm would be great. Bread pudding came to mind right away. I decided to merge those ingredients into the perfect pudding, sure to warm my bones and keep my fingers moving across the keys on that book project.

Bread Pudding is Delicious and Easy

As I shared in another post I didn’t grow up eating bread pudding. In fact, I turned my nose up at it whenever mama would serve it. 

Now I’m regretting that move! I’ve discovered (about a year ago) that bread pudding is absolutely delicious. It’s also got several other advantages. Bread pudding is: 

  1. Inexpensive
  2. Easy
  3. Versatile: You can change it up with a just a few twists and turns!
  4. An easy way to use up stale bread!
  5. A great way to get rid of the milk before it expires.

So, without further ado, let’s take a look at what you’re going to need to make this delectable bread pudding!

Lemon Coconut Bread Pudding Ingredients

FOR THE BREAD PUDDING

Lemon Coconut Bread Pudding
  • Brioche or French bread
  • granulated sugar
  • coconut milk (see note below)
  • butter
  • large eggs, whisked
  • salt (if you use unsalted butter)
  • lemon (zested and juiced)
  • shredded coconut

NOTE: If you don’t have coconut milk you can use 1 can cream of coconut and 2 – 3 cups whole milk, whisked together. 

If you don’t have any cream of coconut you can use whole milk and a teaspoon of coconut extract. 

LEMON CREAM SAUCE

Lemon Coconut Bread Pudding
  • heavy cream
  • brown sugar (Packed)
  • cornstarch
  • egg
  • salted butter
  • lemon juice and zest
  • lemon extract

How to Make Lemon Coconut Bread Pudding

MAKE THE PUDDING:

This bread pudding is so easy, y’all! 

Preheat oven to 350. 

Butter a 9×13-inch casserole dish and set aside. 

Zest and juice one lemon. Set aside. 

Cube and dry out the bread. (This can be done in the oven for about 5 – 7 minutes at 350 on a cookie sheet if you’re in a hurry.) I suggest 1-inch cubes.

In a large bowl, whisk the eggs. 

Lemon Coconut Bread Pudding

Add sugar, coconut milk, and melted butter. Stir well. 

Add lemon juice and zest. Mix until fully incorporated. 

Lemon Coconut Bread Pudding

Add bread cubes to the bowl of egg mixture. Stir until they are fully coated. 

Place in refrigerator for an hour so the cubed bread can absorb as much liquid as possible. 

Stir in one cup of shredded sweetened coconut. Stir well. 

Pour bred mixture into prepared baking dish. 

Lemon Coconut Bread Pudding

Place in preheated 350 oven and bake for one hour or until golden brown and set. 

Lemon Coconut Bread Pudding

Remove and place on wire rack to cool. 

MAKE THE LEMON GLAZE:

While your bread pudding is cooling, make the sauce. 

Grab a small saucepan. In the pan, whisk the corn starch with a quarter cup of heavy cream. Now slowly work that into the rest of the cream until it’s fully incorporated.

Add brown sugar and egg to the heavy cream and whisk until it all comes together.

Lemon Coconut Bread Pudding

Heat over low temperature, stirring until the sugar dissolves and the mixture starts to thicken slightly.

Now it’s time to add the butter, lemon juice, lemon zest, and lemon extract. Whisk well!

Set the sauce aside to cool slightly and thicken. (You want a warm sauce, but not hot.)

Pour custard mixture over the (slightly cooled) bread pudding.

Lemon Coconut Bread Pudding

Serve and enjoy!

Lemon Coconut Bread Pudding

What to Expect from this Bread Pudding 

Lemon Coconut Bread Pudding

I really need to make more bread puddings, y’all. They’re so simple and delicious and this one doesn’t disappoint! 

If you love a traditional bread pudding with lemon sauce, you’re going to flip over this one. The coconut flavor is subtle, but really balances beautifully against the lush lemon flavor. And the texture of those coconut flakes? Perfection!

I think this warm pudding was the perfect dish for a chilly day, one that made me feel cozy inside. 

You’re going to love this simple recipe! Talk about a great treat!

Variations on this Yummy Dessert Recipe

This is a terrific dessert recipe, a luscious bread pudding recipe that’s so versatile you can easily change things up a bit. Here are some ideas:

Extra egg yolks: If you want this recipe to be more custard-like, consider adding a couple more egg yolks.

Craisins: I found myself wishing I had added a punch of an additional fruit. Craisins would be perfect (or fresh cranberries, for that matter)! 

Blueberries: I think blueberries would pair beautifully with lemon and coconut. Talk about a fruity dessert! 

Mango: If we’re going tropical, why not go all the way? Add a cup of chopped mangoes to the bread mixture before baking! 

Pineapple: This would be another delicious combination! I used these flavors in my Easy Pineapple Coconut Cake and in my most recent Pina Colada Pie. 

Lemon Curd: You can serve with a dollop of my homemade lemon curd for more lemony flavor!

Loaf Pan: I haven’t tried this yet, but I’m thinking a loaf pan version of this delicious dessert would be yummy!

The possibilities are endless, y’all! 

Other Bread Puddings from Out of the Box Baking

That’s it for this post, friends!

I hope you enjoyed this delicious lemon bread pudding with coconut recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Lemon Coconut Bread Pudding

Lemon Coconut Bread Pudding

Yield: 15
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

If you’re looking for a warm, comforting bread pudding with a tropical twist, this is the recipe for you! In this post I’m going to show you how I make my dreamy Lemon-Coconut Bread Pudding!

Ingredients

  • FOR THE BREAD PUDDING
  • 1 loaf Brioche or French bread
  • 1 1/2 cups granulated sugar
  • 3 - 4 cups coconut milk (see note below)
  • 1 stick butter
  • 5 eggs, whisked
  • 3/4 tsp. salt (if you use unsalted butter)
  • 1 lemon (zested and juiced)
  • 1 cup shredded coconut
  • NOTE: If you don’t have coconut milk you can use 1 can cream of coconut and 2 - 3 cups whole milk, whisked together.
  • If you don’t have any cream of coconut you can use whole milk and a teaspoon of coconut extract.
  • LEMON CREAM SAUCE
  • 1 1/2 cups heavy cream
  • 1/2 C Brown Sugar (Packed)
  • 1 Tbl. Cornstarch
  • 1 Lg Egg
  • 2 Tblsp salted Butter
  • Lemon juice and zest
  • Lemon extract

Instructions

  1. MAKE THE PUDDING: Preheat oven to 350.
  2. Butter a 9x13-inch casserole dish and set aside.
  3. Zest and juice one lemon. Set aside.
  4. Cube and dry out the bread. (This can be done in the oven for about 5 - 7 minutes at 350 on a cookie sheet if you’re in a hurry.)
  5. In a large bowl, whisk the eggs.
  6. Add sugar, coconut milk, and melted butter. Stir well.
  7. Add lemon juice and zest. Mix until fully incorporated.
  8. Add bread cubes to the bowl of egg mixture. Stir until they are fully coated.
  9. Place in refrigerator for an hour so the bread can absorb as much liquid as possible.
  10. Stir in one cup of shredded sweetened coconut. Stir well.
  11. Pour bred mixture into buttered casserole dish.
  12. Place in preheated 350 oven and bake for one hour or until golden brown and set.
  13. Remove and place on wire rack to cool.
  14. MAKE THE LEMON GLAZE: Grab a small saucepan. In the pan, whisk the corn starch with a quarter cup of heavy cream. Now slowly work that into the rest of the cream until it’s fully incorporated.
  15. Add brown sugar and egg to the heavy cream and whisk until it all comes together.
  16. Heat over low temperature, stirring until the sugar dissolves and the mixture starts to thicken slightly.
  17. Now it’s time to add the butter, lemon juice, lemon zest, and lemon extract. Whisk well!
  18. Set the sauce aside to cool and thicken.
  19. Pour over the (slightly cooled) bread pudding.
  20. Serve and enjoy!

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