Bread Cake: A Delicate Dessert Perfect for Special Occasions!

Some desserts are amazing without even trying and this Bread Cake is absolutely one of them. It's the dessert that walks in uninvited and still becomes the guest of honor at birthdays, baby showers, Sunday dinners, or even weekday “I need something sweet” moments.

At its heart, it’s a fusion of pantry staples and a little tropical flair, buns soaked in creamy milk, eggs, coconut, and caramel. You blend it all up, pour it over homemade caramel, bake, and let the oven do the work. This simple process leads to sliceable, scoopable, creamy creation.

What Exactly Is Bread Cake?

Bread cake is part dessert, part comfort food, and entirely delicious. The texture is creamy and set, almost custard-like, with a rich caramel topping that adds a sweet, golden layer of drama.

It repurposes old bread into a dish that feels anything but leftover. The coconut twist in this version adds tropical flair and richness that gives it a unique character. It’s also known in some circles as coconut bread pudding or caramel bread custard, names might change, but the taste is pretty consistent.

Pro Tips for the Best Bread Cake

• Use slightly stale buns as they absorb the milk mixture better without falling apart. Think of it as giving them a second life.
• Let the caramel get a deep amber color and not golden during baking. That deeper shade equals richer flavor, without being burnt.
• Blend your mixture until completely smooth. No bread chunks allowed as you want a silky, uniform custard.
• Covering the pan helps it bake gently without browning too much on top.
• Cool before slicing because it ensures the cake sets properly. So don’t get impatient or do, just know it’ll be messier.
• Toast your coconut grains, although this is optional, it can add a nutty depth that elevates the flavor.

Is This Dessert Overly Sweet?

Surprisingly, no. The caramel brings sweetness, but the custard itself is balanced by the creamy elements and coconut. You can always reduce the sugar slightly if you want a lighter touch.

How Do I Know When it’s Done Baking?

It should be jiggly in the center but set around the edges. A knife inserted in the middle should come out mostly clean with just a little custard cling.

Can I Add Other Flavors?

Nothing prevents you from going wild with other flavors. A pinch of cinnamon, nutmeg, or a splash of vanilla extract works beautifully. Want to go tropical? Add crushed pineapple or mango purée.

What Kind of Coconut Should I Use?

Use unsweetened coconut grain, shredded or desiccated coconut. Sweetened versions can throw off the flavor balance.

How to Store Any Leftovers

Once cooled, cover the bread cake tightly with plastic wrap and store it in the refrigerator. It’ll keep well for up to 4 days. To reheat, just microwave slices for about 30 seconds or warm gently in the oven. A tip that you might appreciate is that cold bread cake straight from the fridge is secretly amazing.

How to Make Bread Cake

Step 1

Step 1

In a dry pan, pour in the sugar and let it melt slowly over medium heat. No stirring, just swirl the pan gently. Once the sugar turns a rich amber color, carefully add the water and mix well. This is your caramel base.

In a dry pan, pour in the sugar and let it melt slowly over medium heat. No stirring, just swirl the pan gently. Once the sugar turns a rich amber color, carefully add the water and mix well. This is your caramel base.

Step 2

Step 2

Pour that caramel into your baking pan and set it aside.

Pour that caramel into your baking pan and set it aside.

Step 3

Step 3

In a large mixing bowl, first pour the milk over the buns. Let them soak for a minute or two to soften. Add the eggs, coconut milk, sugar, cream, and coconut grain.

In a large mixing bowl, first pour the milk over the buns. Let them soak for a minute or two to soften. Add the eggs, coconut milk, sugar, cream, and coconut grain.

Step 4

Step 4

Blend everything together until the mixture is completely smooth, no lumps, no chunks.

Blend everything together until the mixture is completely smooth, no lumps, no chunks.

Step 5

Step 5

Pour the blended mixture over the caramel in your baking pan.

Pour the blended mixture over the caramel in your baking pan.

Step 6

Step 6

Cover the pan tightly with foil and place it inside a larger pan filled with water.

Cover the pan tightly with foil and place it inside a larger pan filled with water.

Step 7

Step 7

Bake in a preheated oven at 220°C (430°F) for 90 minutes. No peeking!

Bake in a preheated oven at 220°C (430°F) for 90 minutes. No peeking!

Step 8

Step 8

Let it cool at room temperature, flip it, slice, and serve.

Let it cool at room temperature, flip it, slice, and serve.