Dessert Recipes
Coconut Bread Pudding
Ingredients
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
- 6 eggs
- 1 1/2 cups granulated sugar
Garnish
- Vanilla ice cream
- Chocolate shavings
- Whipped cream
- Toasted coconut
- Powdered sugar
Instructions
- 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 to 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.