Almond Milk Recipes: Coconut Bread Pudding with Coconut Cream Sauce

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Zach here.

Welcome to another Man Monday!

So, Sarah and I got to thinking. Rarely do we do recipes where we cater to particular food aversions/preferences/allergies/intolerances/whatever-reason-it-is-you-don’t-eat-_____-ies. We have been totally neglecting you guys! Sorry about that. I mean, after-all, you are people too. We thought we would try our hand at some almond milk recipes. After all, some people have issues with dairy.

Take my aunt for example. Side-note, I have more than a dozen aunts, so don’t go trying to figure out who I’m talking about… This aunt gets all gassy and smelly after she consumes dairy of any kind. It’s disgusting. Yet, if she never consumes lactose, she walks around like a normal person everyday (for the record, I’m purposefully being a little insensitive here… because it’s funny). Nobody knows that she is a stink bomb waiting to happen.

On the flip-side, if I couldn’t have dairy, it would totally be the end of the world for me. So, with this empathy in mind, I thought to myself, Self, we should make a dairy free recipe, to help all those walking stink-bombs-waiting-to-happen, you know, enjoy normally dairy-ridden dishes, without clearing a room with their flatus, effectively killing all animals smaller than a Chihuahua, and deeply offending their in-laws after they enjoy it. Self, you are so thoughtful! So I jaunted over to Safeway and picked up a few things, including Silk Coconut Almond Milk to throw this stuff together:

This tastes like a dairy recipe should: divine. Spoiler alert – There’s no dairy! Not to mention, Sarah came up with an awesome Coconut Cream Sauce that pairs perfectly with it.

Coconut Bread Pudding with Coconut Cream Sauce
Print Recipe
Makes 12 servings

  • 3 cups french bread, roughly chopped into large-ish cubes
  • 5 eggs
  • 1 1/2 cups coconut-almond blend milk (we used the Silk brand) #SilkAlmondBlends
  • 1/2 cup canned coconut milk {full fat}
  • 1/2 cup granulated sugar
  • 1/2 cup coconut flakes
  • non-stick spray
  • Coconut sauce
    • 1/2 cup white sugar
    • 1 Tbsp. flour
    • Pinch of cinnamon
    • Pinch of salt
    • 1/2 cup canned coconut milk {full fat}
    • 3/4 cup Silk Almond Coconut Milk


  1. Preheat oven to 375º.
  2. Apply non-stick spray liberally to a 9×13 pan. Place your bread cubes evenly in the pan.
  3. Whisk your eggs, coconut-almond milk, coconut milk, and sugar together until well blended.
  4. Pour your liquid carefully into the pan with the bread.
  5. Top the bread-pudding evenly with your coconut flakes.
  6. Cover with aluminum foil.
  7. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 10ish minutes. Keep an eye on it to make sure you don’t burn the top, just get it nice and golden brown.
  8. While the pudding is baking, make your sauce by combining all of the sauce ingredients in a small saucepan and heating on medium heat.
  9. Stir continuously until sauce begins to thicken.
  10. Pour over the bread pudding while warm and enjoy.

So anyway, I hope you guys enjoy this lovely dish. It tastes great, it’s dairy free, and you get all sorts of extra protein and calcium found in milk-alternatives like almond milk. Or, in this case coconut-almond milk. Also, if you’re not a coconut fan, but still want to make a dairy free bread pudding, try this recipe and substitute the butter with a good coating of non-stick spray, and substitute the milk with almond milk. Perfect. Be sure to follow Silk on Facebook to keep up with the latest and greatest products! #CollectiveBias

And in case you were wondering, Silk Almond Milk can be found in the dairy section of your local grocery store. Check it out!


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  1. says

    I there supposed to be an egg in the sauce? You sy not to boil so you don’t cook the egg but there’s no egg listed in the ingredients for the sauce so I’m confused.

  2. says

    I’m making this recipe tonight (sounds SO yummy!), but I noticed that under the ingredients for the sauce there isn’t an egg listed, but in step nine you mention to beware of cooking the egg in the sauce. I was wondering if I should put an egg in the sauce or not? Can’t wait to taste this!!

  3. says

    I’m making this recipe tonight (sounds SOOOOOO yummy!), but I noticed that under the ingredients for the sauce there isn’t an egg listed, but in step 9 of the directions you mention to beware cooking the egg. I was wondering whether or not to include an egg in the sauce? Can’t wait to dig in!

  4. says

    First of all, I loved this post, so funny. This recipe is bomb! My whole extended family was in love and I had to fight every one from drinking the sauce, I did put some aside for me and did just that after they left. This was heaven to those with sensitive tummies and for those who don’t. And it was simple and quick to make.

    • says

      Hi! I’m sorry, that was a typo for when I was developing the recipe. My bad! There should not be an egg in the sauce. The directions are fixed now, so you should be good to go!

  5. says

    I love coconut flavored desserts and drinks. I recently posted a recipe for a Mexican bread pudding, and I’m wondering how it would taste with Silk Almond Coconut milk. Your bread pudding looks amazingly delicious. I really want to try this!

  6. Michele says

    Question. I have some friends that love coconut flavor but have an aversion to the texture of the coconut flakes. If I leave the flakes out, will it still be as good? I’m really ready to try this!

    • highheelsandgrills says

      I think it will still taste coconutty, but it might not be as sweet. Try adding a little extra sugar to even it out, or just try as is without the coconut and see what you think! Let me know how it turns out! :)

  7. Shan says

    I made this for dessert last night, it was quite hard to find the coconut almond silk brand beverage and finally found one which was unsweetened. Since the recipe didn’t state unsweetened I increased the sugar in the pudding and in the sauce. It did seem like there wasn’t enough bread…the picture looked like it was a thick cake like piece, mine came out very thin like a lemon bar thin, but it was absolutely yummy! We served it warm with ice cream and everyone loved it

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