Strawberry And Vanilla Cream Bread Pudding with Toasted Coconut
Basic Information
- Servings: 5
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 43.19
- Health score: 5.00
- Weight Watcher points: 9.00
Summary
If you want to add more dairy free and lacto ovo vegetarian recipes to your repertoire, Strawberry And Vanilla Cream Bread Pudding with Toasted Coconut might be a recipe you should try. For $1.0 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 268 calories, 9g of protein, and 10g of fat each. 1 person has tried and liked this recipe. This recipe from Foodista requires vanilla pudding, eggs, lemon zest, and strawberries. It is perfect for Mother's Day. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is rather bad. Similar recipes are Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, Thai Coconut Bread Pudding with Vanilla Cardamom Cream (Low Carb and Gluten Free), and Grilling: Rum-Glazed Pineapple with Toasted Coconut and Vanillan Ice Cream.
Ingredients
vanilla pudding2 cups
eggs3
lemon zest1 tsp
strawberries2 cups
sandwich bread9 slices
coconut1 cup
Instructions
Step 1
Preheat Oven to 350 degrees
Step 2
Whisk together vanilla pudding, eggs, lemon zest, and strawberries.
Step 3
Place bread pieces in a single layer on an un-greased, unlined, cookie sheet, and toast for 10 minutes or until crispy.
Step 4
Fold bread pieces into the pudding mixture and pour into a 5"x8" pan.
Step 5
Bake for 1 hour 15 minutes.
Step 6
Garnish with toasted coconut.
Categories
Diets: dairy free, lacto ovo vegetarian
Occasions: mother's day