Coconut Bread Pudding From Silk® - cooking recipe

Ingredients
    3/4 cup brown sugar or dark brown sugar
    3 cups Silk(R) Original or Vanilla Coconutmilk
    4 eggs or equivalent egg substitute
    1 teaspoon cinnamon
    1/4 teaspoon ground nutmeg
    1/2 teaspoon salt
    2 tablespoons coconut extract
    1/4 cup coconut or dark rum (optional)
    2 cups flaked coconut (sweetened or unsweetened), divided
    1 (1 pound) loaf whole grain bread, cut into 1-inch cubes
Preparation
    Preheat oven to 325 degrees F.
    Coat a 9x13 pan with cooking spray.
    In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.
    Stir in 1 1/2 cups flaked coconut.
    Gently stir in bread cubes until evenly coated.
    Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
    Place pan on a cookie sheet and bake for 25 minutes.
    Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
    Serve warm.

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