Triple Coconut Bread Pudding

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.