Rainforest Cafes Coconut Bread Pudding Recipe
Online Bread Pudding Recipes for Everyday Cooking


Rainforest Cafes Coconut Bread Pudding

1-1lb. loaf firm white bread, crusts trimmed, bread
cut into 1-in. cubes
1/2 cup sweetened shredded coconut
2 1/2 cups canned cream of coconut
2 cups whole milk
1/2 cup sugar
1 Tbsp. vanilla extract
6 large eggs
powdered sugar
whipped cream

Preheat oven to 350 F.

Arrange half of bread cubes in 13x9 inch pan. Sprinkle with half of coconut. Arrange remaining bread over. Top with remaining coconut.

Combine cream of coconut, milk, sugar and vanilla in heavy saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat.

Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish.

Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.

Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.

Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream if desired.


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