Coconut Chocolate Chip Bread Pudding

You all know that I wear my heart on my sleeve. Well, last week I had a moment when my heart was not only on my sleeve, but on my shirt and pants as well. Sounds weird, I know, but bear with me. This will make sense in a minute. I hope.

We had another meeting with our financial planner and the meeting went very well. He taught us a lot of stuff about life insurance. Things we had never heard of before. After the meeting was over we went to pick up our girls who were at their Aunt’s house.

That’s when the waterworks started.

I’m not exactly sure why but a huge wave of emotions cascaded over me. One minute we were talking about the meeting we just had. The next minute I was sobbing. I told my husband that it’s gonna suck when I have to go back to working a regular full-time job. Mostly because I didn’t want to end up in a job that I really despised again. Finding a job I love that will pay me decently is not exactly going to be a walk in the park.

I’ve always been a firm believer in doing what makes you happy, even if it pays next to nothing. BUT I also want to be able to provide some financial support for my family, for my girls.  I really want to be able to contribute to their college or culinary school or backpacking across Europe funds.

Yeah. I sound like I need to take some anti-crazy pills.

How about you? Do you ever get anxiety over things like this?

Coconut Chocolate Chip Bread Pudding


1 lb. loaf Hawaiian sweet bread (I used King’s Hawaiian Sweet Bread), roughly chopped into 1-inch pieces

1 cup shredded sweetened coconut flakes, divided

1 cup chocolate chips, divided

5 whole eggs

1 (13.5 oz.) can coconut milk

3 cups milk

¼ cup granulated sugar


  1. Preheat oven to 300⁰F.
  2. In a large bowl combine sweet bread, ½ cup coconut, and ½ cup chocolate chips.
  3. Spread bread mixture along the bottom of a 9×13 inch greased baking pan.
  4. In a large bowl, add eggs, coconut milk, milk, and sugar. Whisk thoroughly.
  5. Pour milk mixture over bread mixture.
  6. Sprinkle ½ cup coconut and ½ cup chocolate chips over the top.
  7. Bake for 1 ½ to 2 hours.

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3 thoughts on “Coconut Chocolate Chip Bread Pudding

  1. Pingback: Coconut Chocolate Chip Bread Pudding «

  2. This looks so good! Very decadent 🙂 My dad is a financial planner and talking with him about money matters is nothing but anxiety provoking. Grumble… best wishes finding a job that provides a happy balance for you.

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