Toasted Coconut Tres Leches Bread Puddings

coconut tres leches bread puddings

These single serving-sized bread puddings would be a delicious addition to any get-together.

3.0 from 1 reviews
Toasted Coconut Tres Leches Bread Puddings
Yields: 12 to 14 servings
  • 2 (12-ounce) bags King’s Hawaiian Sweet Rolls, cubed
  • 3 cups whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened flaked coconut, toasted
  • Crème Anglaise (recipe follows)
  • Garnish: raw shaved coconut
  1. Preheat oven to 350°. Spray 8-ounce ramekins with cooking spray.
  2. Arrange half of cubed bread on a large rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool.
  3. In a large bowl, whisk together milk, condensed milk, cream, and extracts. Gently fold in all cubed bread and coconut. Divide mixture among prepared ramekins.
  4. Bake until puffed and browned, 45 to 55 minutes. Let stand for 10 minutes before serving warm with a drizzle of Crème Anglaise. Garnish with coconut, if desired.

3.0 from 1 reviews
Crème Anglaise
Makes 2½ cups
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 5 large egg yolks
  • ½ cup sugar
  • ⅛ teaspoon sea salt
  1. In a medium saucepan, bring cream, milk, and vanilla bean to a simmer over medium heat, stirring frequently. Cook for 5 to 6 minutes. Remove from heat; set aside.
  2. In a medium bowl, whisk together egg yolks and sugar until slightly pale yellow and sugar starts to dissolve. Discard vanilla bean. Slowly add cream mixture to yolk mixture, stirring constantly. Stir in salt.
  3. Return cream mixture to saucepan, and cook over low heat until sauce thickens enough to coat the back of a wooden spoon. Remove from heat, and pour through a fine-mesh sieve, discarding solids. Pour into an airtight container, and refrigerate for at least 2 hours. Crème Anglaise can be made 2 to 3 days in advance.

Find more delicious recipes like this one in our newest issue of Louisiana Cookin’.


  1. Looks great and I just made , too. But during baking ,sauce boiling and flowed from Remikins a lot !!!
    I just reducing oven temperature. Hope it came OK…………


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