This bread pudding is so yummy! The banana and coconut make this bread pudding almost seem light. By baking them in muffin tins, you have the perfect portion size for your next holiday dinner or party. This is a simple recipe to bake ahead of time and wow your guests with. Bread pudding is easily reheated and is delicious both warm and cold. Top with the coconut caramel and either a banana slice or a little freshly whipped cream!
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Coconut Banana Mini Bread Puddings
Preheat the oven to 400
Spray two six cup muffin tins with baking spray
3 cups of cubed challah bread (or sourdough if you can’t find challah).
2 cups of cubed cinnamon bread ( I used the one without raisins).
1/4 cup of shredded coconut
2 sliced bananas
2 Tablespoons of melted butter
2 1/2 cups of coconut milk
1 1/2 tablespoons of vanilla extract
2 cups of sugar
1. Spread bread cubes on a cookie sheet and toast until dry.
2. Remove bread cubes from oven and set aside to cool on a wire rack.
3. Reduce oven heat to 325.
4. Whisk together slightly cooled butter, coconut milk, and vanilla.
5. Mix in sugar until dissolved.
6. Pack the muffin tins halfway up with bread cubes. Try to mix the two kinds of bread. Layer in a few banana slices and sprinkle with a tsp of coconut. Layer some more bread on top and press down.
7. Fill muffin pans with coconut milk mixture. Press down in between to ensure all the bread gets saturated. I started with a 1/4 cup of mixture for each one. Top with another tsp. of coconut.
8. Bake for 30-40 minutes or until the tops are brown and sides bubbly.
9. Remove from oven and let cool 10 minutes before removing. You can cool completely and refrigerated until needed. Just reheat in a microwave. If bringing to a party or holiday meal, you can hold muffin tins in a warm oven until ready to eat.
10. Garnish with a banana slice, coconut shavings, and coconut caramel.
Coconut Caramel Sauce
1 cup of brown sugar
1/2 stick of butter
1/2 cup of coconut milk
1 tablespoon of vanilla extract
1 tsp. of coconut flavor
1. Melt sugar and butter in a heavy bottomed saucepan on medium high heat.
2. Whisk in coconut milk and continue whisking until the mixture is reduced by a third.
3. Whisk in vanilla and coconut.
4. Reduce down until the caramel coats the back of a spoon.
5. Pour into a glass jar and refrigerate.
6. You can reheat in the microwave just before using.
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Sarah is the mother of two angels, Garrett(3) and Isabelle(4), and wife to Michael. She spends her time between my family’s business, church, and her kitchen! Her husband is a chef and lured her into the kitchen and she hasn’t left ever since! Now she spends all her free time trying new recipes and creating yummy treats.