Coconut Raspberry Bread Pudding

Coconut Raspberry Bread Pudding

Recipe prepared by Abby Langer

Serves 6

This Recipe Uses:


  • 8 slices of Promise Gluten Free Brioche Loaf, cut into one-inch cubes
  • 1 can of full-fat coconut milk
  • 7 large eggs
  • 1/4 cup of maple syrup
  • 1/3 cup of sweetened flaked coconut
  • 1 cup of whole milk
  • 1 teaspoon of vanilla extract
  • 1/2 a pint of raspberries
  • Butter for greasing the baking dish


  • Beat together the eggs, both milks, maple syrup, coconut, and vanilla extract.
  • Fold in raspberries, then pour into greased 9×9 baking dish.
  • Allow to sit, in the refrigerator, for at least an hour and for up to overnight.
  • Bake at 350F for around 45 minutes, until set.
  • Serve hot.