Holiday Recipe: Pan de Coco Bread Pudding

Updated: Jul 31, 2019


If you somehow manage to resist temptation and end up with days old Pan de Coco, don't worry. I've found that Pan de Coco is the best bread to use for a moist and sweet bread pudding.


The first thing you'll need to do is go on over to the Pan de Coco and/or Pan de Coco Variation recipes. Make sure you bake enough for leftovers and then save for a few days.


Why use old bread? Once the bread is dried out, you're left with a starchy structure that allows more moisture to absorb. You can use fresh bread, but you might end up with an overly soggy end result.



Here's What You'll Need (for bread pudding)

300 grams days old Pan de Coco, cubed

400 grams whole cow's milk (feel free to use almond, soy, flax, or coconut milk)

5 eggs

100 grams Shredded Coconut

100 grams Cranberries

50 grams Semi-Sweet Chocolate

50 grams brown sugar

1 tsp cinnamon

1 tsp nutmeg



Here's What You'll Need (for rum sauce, which is optional)

100 grams Brown Sugar

40 grams Heavy Cream

50 grams Unsalted Butter

1 tsp Vanilla Extract

Dark Rum




The first thing you need to do is cube up your pan de coco. I opt for chunks that aren't too big or too small, and I don't try to make them perfect. Rough dicing is fine, and you can even just rip it all apart with your hands if you want.


Add the milk, eggs, cinnamon, nutmeg, and brown sugar into a bowl and whisk together until it's blended well. Add the cubed bread into this mixture and incorporate until all of the bread is moist. You should have more moisture than bread, which is good because the bread will begin to absorb it. If you feel it is too dry, make adjustments accordingly.


Add the cranberries and shredded coconut into the mixture and mix again until they are evenly distributed. At this point, you can cover this mixture and put it in the fridge overnight (8-12 hours), or you can transfer it to your baking tin and let it sit for at least 30 minutes before baking. Preheat your oven to 375f once you're ready to bake.

Pour your mixture into a tin and top with the semi-sweet chocolate. You can add more shredded coconut on top as well so that they develop a nice, toasty flavor.


Bake the bread pudding for about 35 minutes. While baking, it's time to make your rum sauce. Combine your sugar, heavy cream, and butter into a pan on low heat and whisk until the sugar is just about dissolved. You're aiming for a relatively thick consistency, so you may need to let it reduce for a bit as well. Once you achieve the consistency that you desire, add as much rum as you want, as well as the vanilla extract and whisk together. Set aside until your pudding is done. You should serve this warm.


Let your bread pudding cool before slicing for about 15 minutes. Serve warm and if you made rum sauce, pour it on top.