| Triple Coconut Bread Pudding |
Ingredients
Yield:
12 Servings
Ingredients
2 Tbsp soft butter
1/3 cup confectioner's sugar
1 lb ( 454 g ) stale French bread, crust removed, cut into 1/2" cubes
2 cans Coconut Milk
1 & 1/2 cups sugar
4 large eggs
2 egg yolks
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1 tsp coconut extract
1 & 1/2 cups sweetened coconut flakes, divided
1/2 cup raisins
Cooking Instructions
1 Preheat oven to 325�F (160�C). Using butter and confectioner's sugar, grease and sugar a 9" x 13" baking pan, coating all sides well. Use more butter if necessary. Tap out any excess confectioner's sugar.
2 In a large bowl using an electric mixer, beat Coconut Milk, sugar, eggs, egg yolks, cinnamon, salt, nutmeg and coconut extract until well mixed.
3 Add 1 cup (1 cup) flaked coconut and raisins. Mix thoroughly.
4 Fold in bread cubes with a wooden spoon or spatula until well incorporated. Do not squeeze the cubes.
5 Pour into the baking dish. Make sure the raisins are evenly distributed and the bread covered with Coconut Milk mixture. Let soak for 30 minutes.
6 Place baking dish onto a cookie sheet. Bake for 25 minutes.
7 Remove from oven. Top with remaining flaked coconut. Bake 25 - 30 minutes longer or until pudding is set and coconut is nicely browned.
8 Serve hot with vanilla ice cream or cold with fresh strawberries.
by PCT Thailand |
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