Bringing National Recipe Contests to Grassroots America...

View Menu

June 14, 2017

Coconut Cupcake Bread Pudding

Blue Ribbon Group Recipe

Coconut Cupcake Bread Pudding recipe

If you are nutty for coconut like I am, I have a dessert you’re going to ADORE! Coconut Cupcake Bread Pudding! Coconut Cupcake Bread PuddingI made it with leftover homemade cupcakes, but you could use store-bought ones, a compatible flavor cupcake like lemon, vanilla, or chocolate. Even blueberry muffins would work.

I had loved the coconut batter from our Mounds of Joy cake and made cupcakes with it. However, I got distracted with the second half and baked them too long. Oops. Nothing lost though. Just a good excuse to make bread pudding. (If this happens to you, just bag, seal, and freeze the cupcakes until you’re ready to use them.)

When you are ready to make your cupcake bread pudding: set your oven to preheat (350 degrees F). Grease your 9×13-inch dish with coconut oil.greased pan for Coconut Cupcake Bread PuddingAdd the cubed cupcakes.cubed cupcakes for Coconut Cupcake Bread PuddingNext you make the custard-like filling that holds everything together. Coconut Cupcake Bread Pudding ingredientsIn a large bowl, beat the eggs with the honey, maple syrup, salt, coconut extract, and coconut milk. Once that’s ready, you can mix in the shredded coconut and pour it over the cupcake cubes. Coconut Cupcake Bread Pudding ingredientsYou’ll want to spread the pieces out evenly and make sure all the cubes get soaked. unbaked Coconut Cupcake Bread PuddingBake for an hour at 350 and serve it warm.Coconut Cupcake Bread Pudding Cover and refrigerate leftovers, if any. Coconut Cupcake Bread PuddingMakes 12 pieces (3 x 3 1/4-inches each).

Yum. Goes great with vanilla or coconut ice cream.

Cyndi

 

Coconut Cupcake Bread Pudding

8 cups cubed cupcakes*

4 eggs

2 cans coconut milk (each 13.66 ounces)

1/2 teaspoon coconut extract

1/4 cup honey

1/4 cup maple syrup

1/2 teaspoon salt

2 cups shredded coconut

Preheat oven to 350 degrees F. In a 9 x13-inch baking dish greased with coconut oil or butter, add the cubed cupcakes; set aside. In a large bowl, beat eggs with coconut milk, coconut extract, honey, maple syrup, and salt, before mixing in the shredded coconut. Pour over the cupcake cubes, spreading them out evenly to soak each cube. Bake 1 hour. Serve warm. (Goes great with ice cream.) Cover and refrigerate leftovers, if any. Makes 12 pieces (3 x 3 1/4-inches each).

*Tips: I used leftover cupcakes, made from our Mounds of Joy Cake recipe, except I used all-purpose flour, and used half the batch. My 8 cups of cubed cupcakes equaled 24 ounces, but the weight can vary, depending on how dry they are. And dry is fine, because that all changes with the coconut milk-egg mixture.