Coconut‑Caramel Bread Pudding with Vietnamese Coffee Drizzle
Soft, custardy bread pudding made with coconut milk and finished with a coffee caramel sauce.
Equipment
- Baking dish 9 x 13
- Large mixing bowl
- Whisk
- Saucepan
- Measuring cups & spoons
- Coffee or espresso maker
- Spatula
Ingredients
- 1 loaf 12–14 oz brioche or challah, cut into 1-inch cubes
- 1 can 13.5 oz coconut milk
- 1 cup whole milk
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup caramel sauce
- 2 tablespoons butter melted
Vietnamese Coffee Drizzle:
- 2 tablespoons Vietnamese coffee grounds
- 1 cup hot water
- 3 tablespoons sweetened condensed milk
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
- Whisk coconut milk, whole milk, eggs, sugar, vanilla, and salt until smooth.
- Add caramel sauce and melted butter, whisking until fully combined.
- Place bread cubes in the baking dish and pour custard mixture evenly over the top.
- Press gently to help the bread absorb the custard. Let sit 10 minutes.
- Bake 40–45 minutes until the top is golden and the center is set but still soft.
- For the drizzle, brew strong Vietnamese coffee and whisk with sweetened condensed milk and a pinch of salt.
- Cool bread pudding slightly, then spoon Vietnamese coffee drizzle over each serving.
Notes
- Brioche or challah gives the softest, richest texture.
- Let the bread sit in custard longer for a creamier center.
- Serve warm with extra caramel or a scoop of vanilla ice cream.
- Vietnamese coffee drizzle can be made ahead and refrigerated for up to three days.