Coconut Bread Pudding

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 (1 lb) loaf bread, cut in 1 inch cubes
• 1/2 cup sweetened flaked coconut
• 1/3 cup dried apricot, julienne cut
• 30 ounces cream of coconut
• 2 cups whole milk
• 1 tablespoon vanilla extract
• 6 eggs
• 1 1/2 cups sugar
• vanilla ice cream
• chocolate shavings
• whipped cream
• toasted coconut
• powdered sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line bottom of a 10" x 13" x 3" pan with half of the bread.
• 3 evenly sprinkly half of the julienne apricots and half of the shredded coconut over the bread.
• 4 top that with the remaining bread cubes and then the remaining apricots and coconut.
• 5 distribute evenly.
• 6 in a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot.
• 7 stir occasionally.
• 8 remove from heat.
• 9 in a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring.
• 10 slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated.
• 11 ladle the mixture over the bread, making sure all the bread gets moist.
• 12 cover with foil and bake in a water bath for 1 hour.
• 13 remove foil and bake for another 5-10 minutes until golden.
• 14 serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other.
• 15 sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar.
• 16 finish with toasted coconut on the ice cream.