Tuesday, April 24, 2012

Coconut Bread Pudding

Bread pudding is the best way to use up stale bread! I always have leftover bread so before it goes bad I throw it in the freezer for later. It's easy to make and you can add lots of different stuff in it - raisins, apples, banana, caramel syrup, chocolate, brandy or rum. I had some leftover coconut milk and shredded coconut from making Martha Stewart's coconut cupcakes. The toasted shredded coconut adds awesome texture to the pudding!

6 slices stale bread, crumbled
1 cup coconut milk
1 cup milk
6 eggs, beaten
1/4 cup brown sugar
1/2 sup white sugar
2 Tbsp butter, cut into 1/2 inch cubes
1/2 cup shredded coconut

Preheat to 350 F

Mix sugar and eggs. Stir in milk and coconut milk.
Place crumbled bread into bread pan or similar pan and sprinkle shredded coconut on top. Pour the egg mixture on top. Press the bread in top down into the liquid mixture to soak it up. Sprinkle cubes of butter on top.

Bake at 350 F for 45 minutes.



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