Coconut Bread Pudding Recipe
Servings: 6
Ingredients
- 1 lb loaf of white bread cut in 1 inch cubes
- 1/2 c. sweetened shredded coconut
- 1/3 c. dry apricots julienne cut
- 30 ounce Coco Lopez cream of coconut
- 2 c. whole lowfat milk
- 1 Tbsp. vanilla extract
- 6 x Large eggs
- 1 1/2 c. sugar For Garnish Vanilla Ice Cream Chocolate Shavings Whipped Cream Toasted Coconut Powdered Sugar
Directions
- Preheat oven to 350. Line bottom of a 10 X 13 X 3 inch pan with half of the white bread. Proportionately sprinkle half of the julienne apricots and half of the shredded coconut over the white bread. Top which with the remaining bread cubes and then the remaining apricots and coconut. Distribute proportionately. In a sauce pan, heat lowfat milk, coconut cream, vanilla and sugar till the sugar completely dissolves and the lowfat milk is tepid but not warm. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the Large eggs, then temper them by slowly adding 1 c. of hot lowfat milk mix while stirring. Slowly pour the egg/lowfat milk mix back in the hot lowfat milk and stir till well incorporated. Ladle the mix over the bread, making sure all the bread gets moist. Cover the foil and bake in a water bath for 1 hour.
- Remove foil and bake for another 5-10 min till golden brown. Serve hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 536 | |
| Calories from Fat 100 | 19% |
| Total Fat 11.22g | 14% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 617mg | 26% |
| Potassium 295mg | 8% |
| Total Carbs 94.0g | 25% |
| Dietary Fiber 2.3g | 8% |
| Sugars 59.1g | 39% |
| Protein 14.82g | 24% |
