Coconut Breakfast Bread Pudding

  • 5 c. torn bread (I like to use my "leftover bread" — heels no one used for sandwiches, the odd extra hot dog or brat bun, etc.)
  • 1 c. half & half
  • 3 eggs
  • ¼ tsp. vanilla extract
  • ¼ tsp. cinnamon
  • 1/8 tsp. salt
  • 1/3 c. brown sugar
  • 1/3 c. granola - choose your favorite variety
  • 1 c. flaked coconut
  • Maple syrup and chopped peaches, for serving

Preheat the oven to 400° F (skip this step if refrigerating overnight). Spray a 9-inch square baking dish with cooking spray and place the torn bread evenly in the dish. Set aside.

In a large resealable jar, combine the half & half, eggs, vanilla extract, cinnamon, and salt. Seal the jar and shake vigorously to create a homogenous, pale yellow mixture. Pour the mixture evenly over the bread in the baking dish.

Sprinkle the top of the bread with the brown sugar, granola, and flaked coconut. Cover in aluminum foil and bake in the preheated oven for 30-35 minutes or until the egg is set. I like to remove the foil for the last 10 minutes of baking to give the dish a bit of crunch on top. Serve hot with maple syrup and chopped peaches. (If desired, you can cover the dish with aluminum foil and bake in the morning. If you opt to do that, add 5-10 minutes to the baking time.)

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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