Coconut Bread Pudding Bites

Name: Coconut Bread Pudding Bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 cups Stale Bread; 2 cups Coconut Milk; 2 tablespoons Flaxseed Meal; 6 tablespoons Water; 1/2 cup Brown Sugar; 1 teaspoon Vanilla Extract; 1/2 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/2 cup Shredded Coconut

Mini coconut bread pudding bites, made dairy and egg-free using coconut milk and a flax egg replacement. Sweet and satisfying.

50m6 servings

Contains wheatDAIRY-freeEGG-free

180 cal|3g protein|25g carbs|8g fat|2g fiber

Ingredients

6 cups Stale Bread
2 cups Coconut Milk
2 tablespoons Flaxseed Meal
6 tablespoons Water
1/2 cup Brown Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 cup Shredded Coconut

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 175°C. Grease a mini muffin tin.
2In a small bowl, combine flaxseed meal and water. Let sit for 5 minutes to create a flax mixture.
3In a large bowl, combine the bread cubes, coconut milk, flax egg, brown sugar, vanilla extract, cinnamon, and nutmeg.
4Mix well to ensure the bread is soaked. Let it sit for 10 minutes.
5Stir in the shredded coconut.
6Spoon the mixture into the prepared mini muffin tin.
7Bake for 25-30 minutes, or until golden brown and set.
8Let cool slightly before serving.

Substitutions

Egg → Flaxseed Meal + Water

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.