Bread Pudding is the marriage of a few very plain everyday items(bread, eggs, milk)with a variety of flavorings. However, what emerges from the oven is a silky custard that is heavenly. Bread pudding is also simple to assemble, taking just minutes. I wanted to find a way to lighten up my bread pudding recipe and thought this would work. It does not disappoint!
Serves 8
1 loaf of bakery white bread(french bread or sheep herders)
5 large eggs
1 14 oz can of fat free condensed milk
1 can light coconut milk
1/4 cup coconut flavored rum
2 teaspoons coconut extract
1 cup of 1% milk
1/3 cup of shredded coconut
Heat oven to 325. Spray a 3-4 quart baking dish with cooking spray. In a medium bowl whisk together the condensed milk, eggs,1% milk, coconut rum and extract. Cut the bread into small cubes and place in the baking dish. Sprinkle the shredded coconut over the bread. Pour the custard base over the bread making sure to coat all of the bread. Using your hands gently push all of the bread down into the custard to make sure every piece is coated. Let it stand for 5 minutes to give the bread a chance to absorb some of the mixture. Place in a heated oven and bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove and serve warm.
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