Strawberry Coconut Bread Pudding: Recipe #225

I had never tasted bread pudding before this, and now it’s one of my new favorite treats. This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess. It was inspired by a recipe in Isa Does It, a loaf of homemade challah bread, and some extra strawberries we had in the fridge.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 for 9 servings in a 8×8″ pan)

6 cups cubed challah bread – $3
1 cup soy milk – $0.37
1 cup coconut milk – $1.49
3 tbsp cornstarch – $0.30
1/2 cup brown sugar – $0.26
2 tbsp lemon juice – $0.20
1 tsp vanilla – $0.20
2 cups sliced strawberries – $2.49

Glaze:
1 cup icing sugar – $0.88
1 tbsp soy milk – $0.02
1-2 tsp vanilla – $0.20
1 tbsp coconut oil – $0.55

Directions for Strawberry Coconut Bread Pudding

1. Cut up the bread and put it in a large bowl. In a small bowl, mix together the soy milk, coconut milk, cornstarch, brown sugar, lemon juice, and vanilla, then pour this over the bread and mix to coat. Let it sit for 15 minutes to soak in and get all soft and moist. Then mix in the strawberries.

2. Press the mixture into an 8×8″ pan greased with a bit of margarine, then bake at 350F for 30 minutes. The top will be a nice golden brown.

3. In a small bowl, mix the icing sugar, soy milk, vanilla, and coconut oil, then drizzle over the pudding when it has cooled for a few minutes. Serve your strawberry coconut bread pudding warm, and savor each marvelous mouthful! 🙂

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 15/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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