Individual Toasted Coconut & Lemongrass Bread Puddings

Individual Toasted Coconut & Lemongrass Bread Puddings
Photo by Scott Phillips


  • 6 cups ½-inch-cubed white sandwich bread, preferably Pepperidge Farm Hearty White (about 8 slices)
  • 1 Tbs. softened unsalted butter for the ramekins
  • 3 stalks fresh lemongrass, trimmed of root ends and tops, leaving 4-inch-long sections, thinly sliced crosswise
  • 13-½- or 14-oz. can coconut milk
  • 2 cups half-and-half
  • 6 large eggs
  • 1 cup unsweetened dried shredded coconut
  • + 2 more ingredients
    • Kosher salt
    • 1/3 cup granulated sugar

Position a rack in the center of the oven and heat the oven to 350°F.Spread the coconut in a thin layer on a large rimmed baking sheet and toast in the oven, stirring twice, until dark brown, 6 to 8 minutes. Transfer to a plate to cool. Put the bread cubes on the same baking sheet, spread in a si...

View full recipe at Fine Cooking


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