Coconut Bread Pudding
1 lb. loaf of white bread, cut in 1" cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1 Tbs. vanilla extract
1 1/2 cups sugar
vanilla ice cream
Preheat oven to 350°F.
Line bottom of a 10 X 13 X 3" pan with half of the white bread. Evenly sprinkle
half of the julienne apricots and half of the shredded coconut over the bread.
Top with the remaining bread cubes and then the remaining apricots and coconut.
In a saucepan, heat milk, coconut cream, vanilla and granulated sugar until the
sugar completely dissolves and the milk is tepid but not hot. Stir occasionally.
Remove from heat.
In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1
cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back
in the warm milk and stir until well incorporated. Ladle the mixture over the
bread, making sure all the bread gets moist. Cover with foil and bake in a water
bath for 1 hour. Remove foil and bake for another 5 - 10 minutes until golden.
Serve warm with a scoop of vanilla ice cream on one side and whipped cream on
the other. Sprinkle chocolate shavings on whipped cream and dust bread pudding
with powdered sugar. Finish with toasted coconut on the ice cream.
Serves 6 - 8. From Bearsy and THE RAINFOREST CAFE