Coconut Bread Pudding
1 pound loaf white bread, cut into 1-inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienned
30 ounces Coco Lopez cream of coconut
2 cups whole milk
1 tablespoon vanilla extract
1 1/2 cups sugar
Vanilla ice cream
Heat oven to 350 degrees F.
Line bottom of a 10 x 13 x 3-inch pan with half of the white bread.
Evenly sprinkle half of the julienne apricots and half of the shredded coconut over the white bread.
Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly.
In a sauce pan, heat milk, coconut cream, vanilla extract 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 whipped cream with chocolate shavings and dust bread pudding with powdered sugar.
Finish with toasted coconut on the ice cream.
Bread Pudding Recipes