Triple Coconut Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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I love coconut! ... & bread pudding! This adaptation from Taste of Thai combines two of my favorites! I love those guys! note - Cook time includes 30 minutes soaking time Ingredients:
2 tablespoons butter, softened |
1/3 cup confectioners' sugar |
1 lb stale french bread (crust removed, torn into 1/2-inch chunks) |
28 ounces coconut milk |
1 1/2 cups sugar |
4 large eggs |
2 egg yolks |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1 teaspoon coconut extract |
1 1/2 cups sweetened flaked coconut (divided) |
1/2 cup raisins |
Directions:
1. Preheat oven to 325°F (160°C).
2. Using butter and confectioner's sugar, grease and sugar a 9 x 13 baking pan, coating all sides well.
3. Beat Coconut Milk, sugar, eggs, egg yolks, cinnamon, salt, nutmeg and coconut extract until well mixed in a large bowl. An electric mixer or beater is recommended.
4. Add 1 cup flaked coconut and raisins. Mix thoroughly.
5. Fold in bread chunks with a wooden spoon or spatula until well incorporated. Do not squeeze the bread.
6. Pour into the baking dish. Make sure the raisins are evenly distributed and the bread covered with Coconut Milk mixture. Cover with Saran Wrap & let soak for 30 minutes or overnight in the fridge.
7. Place baking dish onto a cookie sheet & put on center rack in preheated oven. Bake for 25 minutes.
8. Remove from oven. Top with remaining flaked coconut. Bake 25 - 30 minutes longer or until pudding is set and coconut is nicely browned.
9. Serve hot with vanilla ice cream or cold with fresh strawberries & mango.
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