COCONUT BREAD PUDDING
Coconut Bread Pudding is an easy to make bread pudding that has a delicious and sweet coconut flavor. Top it off with a glaze, coconut flakes, and strawberries, and you have a winner!
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| COCONUT BREAD PUDDING |
HOW DO I MAKE BREAD PUDDING?
- You start by using two loafs of Sara Lee® Artesano Bread. You tear it into pieces and spread the bread into a 9×13 inch pan.
- Next, In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
- Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
INGREDIENTS:
- 2 loaves Sara Lee Artesano Original Bread, torn into 2 inch pieces
- 12 eggs
- 1 16 oz can coconut milk, divided
- 2 tbsp coconut extract
- 2 tsp cinnamon
- 2 tsp vanilla
- 1 tsp cardamom
- 1 cup powdered sugar
- ¾ cup brown sugar
- Strawberries
- Toasted coconut flakes
INSTRUCTIONS:
- Preheat oven to 350°. Generously grease a 9X13 pan and spread torn bread pieces inside.
- In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
- Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
- In a small bowl whisk together powdered sugar and remaining 2 tbsp coconut milk. While still warm, top bread pudding with strawberries, glaze, toasted coconut flakes and a dusting of powdered sugar.
