Monday, November 7, 2011
Coconut Bread Pudding
6 1/2 cups bread cubes
2 cups half and half
1 1/2 cups shredded coconut
1 13 1/2 oz can coconut milk
Pinch of salt
6 large eggs
1/3 cup packed light brown sugar
Preheat over to 350 degrees F. Butter a 8 inch square glass baking dish.
Bring the half and half, 1 cup of the coconut, the coconut milk and salt to a full boil.
Whisk together the eggs and sugar in a large bowl. Slowly pour in the half and half mixture, whisking constantly. Return the mixture to the pan and cook, whisking constantly over medium heat for 5 to 7 minutes or until custard has thickened and coats the back of a spoon.
Put the bread in the prepared baking dish. Pour the custard over it and push the bread down with a spoon to submerge it. Let stand for 30 minutes.
Cover the dish with aluminum foil sealing the edges. Bake for 1 hour.
Remove the foil and bake 15 minutes longer or until light golden brown.
Sprinkle the remining coconut on the top of the pudding.