Coconut Bread Pudding From Silk®

Name: Coconut Bread Pudding From Silk®
Ingredients: 3/4 cup brown sugar or dark brown sugar; 3 cups Silk(R) 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 rum (optional); 2 cups flaked coconut (sweetened or unsweetened), divided; 1 (1 pound) loaf whole grain bread, cut into 1-inch cubes

10 ingredients

9 steps

Ingredients

3/4 cup brown sugar or dark brown sugar
3 cups Silk(R) 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 rum (optional)
2 cups flaked coconut (sweetened or unsweetened), divided
1 (1 pound) loaf whole grain bread, cut into 1-inch cubes

Directions

1

Preheat oven to 325 degrees F.
2

Coat a 9x13 pan with cooking spray.
3

In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.
4

Stir in 1 1/2 cups flaked coconut.
5

Gently stir in bread cubes until evenly coated.
6

Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
7

Place pan on a cookie sheet and bake for 25 minutes.
8

Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
9

Serve warm.