Brownie Bread Pudding with Coconut Chunks

Votes: 1

How to Make - Coconut Brownie Bread Pudding

Time: 35 min.
Complexity: easily
Servings: 4

Bread pudding can be made using not only bread but also leftover brownie pieces from a holiday party. This recipe and preparation technique are incredibly simple: simply mix torn brownie pieces with coconut bar pieces, pour in a cream made from heavy cream and eggs, and once the brownie is soaked, bake until the pudding is set. The result is an even more delicious cake that can be served warm with a scoop of vanilla ice cream. Nancy Fuller suggests not limiting yourself to brownies and experimenting with any other stale cakes or cupcakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups brownie pieces (leftover brownies)
110 g coconut and almond chocolate bars
3/4 cup heavy cream
1 tsp vanilla extract
3 large eggs
Vanilla ice cream for serving
Butter or cooking spray to grease the pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, cupcake, chocolate

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease a loaf pan with butter or spray with cooking spray.
Place the brownie pieces and chocolate bars in the prepared pan. In a bowl, combine the heavy cream, vanilla extract, and eggs. Pour the mixture into the prepared pan over the brownies and chocolate bars and let the liquid be absorbed.