Coconut Bread Pudding

By MooK

Ingredients

• 3/4 cup brown sugar or raw cane sugar
• 3 cups Silk Original or Vanilla coconutmilk
• 4 eggs (or equivalent in egg substitute)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 tbsp 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

Step 1

Preheat oven to 325F.

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.