Pudding: Toasted coconut, pecan, bread

By fsilver4

So I got bored and decided to revise something, yet again! Only this time I hit gold...my husband loved this recipe. The shredded coconut is just about 2 handfuls and the pecans too...the sauce can be bourbon sauce or drizzled chocolate or just some powdered sugar. It is infallable!

Ingredients

• White Chocolate Sauce:
• 1 large loaf of egg raisin bread
• 6 extra large eggs
• 1/2 teaspoon grated fresh nutmeg
• 1/2 teaspoon of vanilla
• 1/4 cup sugar
• 2 1/2 cups half and half
• shredded coconut
• pecans
• 1/2 cup white chocolate shavings or good chips
• 1/2 to 3/4 cup of heavy cream
• Melt chocolate in microwave or in a bowl over a saucepan of simmering water, then add cream and stir until completely creamy.

Preparation

Step 1

Preheat oven to 350*

A 9" pan or pie plate or skillet or whatever you have!!!!!

Spray the pan with pam or butter it with losts of butter!

Beat the eggs together and then add sugar and vanilla and nutmeg and then add cream.

Toast coconut in a fry pan, stirring constantly on medium heat until toasted and crispy and all the moisture has disappeared until the coconut seems dry.

Toast the pecans in a 350 oven for 10 minutes or put them in a single layer in the same fry pan as you toasted the coconut and toast them for about 10 to 12 minutes until you can smell the nuts roasting.

Break up the bread or cut into extra large cubes and then place in the 9" pan. Sprinkle with half the coconut and then half of the pecans. Then pour the wet mixture over the bread and coconut and pecans, then sprinkle with the rest of the coconut and pecans.

Bake for 55 minutes.

Pour white chocolate sauce over bread pudding and enjoy!!!