coconut bread pudding from silk®

Ingredients

• Servings: 12
• 3/4 cup brown sugar or dark brown sugar
• 3 cups silk® original or vanilla coconutmilk
• 4 eggs or equivalent egg substitute
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 tablespoons coconut extract
• 1/4 cup coconut or dark (optional)
• 2 cups flaked coconut (sweetened or unsweetened), divided
• 1 (1 pound) loaf whole grain bread, cut into 1-inch cubes

Recipe

• preheat oven to 325 degrees f.
• coat a 9x13 pan with cooking spray.
• in a large bowl, whisk together sugar, silk, eggs, (or egg substitute), spices, salt, coconut extract and , if using.
• stir in 1 1/2 cups flaked coconut.
• gently stir in bread cubes until evenly coated.
• spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
• place pan on a cookie sheet and bake for 25 minutes.
• sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
• serve warm.