Rainforest Cafe Coconut Bread Pudding Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Rainforest Cafe Coconut Bread Pudding
1 loaf white bread
1/2 cup dried apricots
3 cups whole milk
4 cups Coco Lopez®
2 tablespoons vanilla extract
1 cup granulated sugar, divided
1 1/2 cups pasteurized egg product
1 1/2 cups shredded coconut
Preheat oven to 350 degrees F.
Cut the bread into 1-inch squares and slice the apricots into
In a medium saucepan, heat the milk, Coco Lopez® and vanilla extract
with 1/2 cup sugar over medium heat, stirring well. Do not boil.
In a large mixing bowl, beat the eggs with the remaining 1/2 cup
sugar and slowly add the hot milk to the egg mixture, stirring
constantly until the sugar is dissolved.
In a 13 x 9-inch pan, place the bread and the milk mixture. Using a
wooden spoon, carefully combine the ingredients. Allow to soak for
10 minutes. Add the apricots and coconut and gently incorporate.
Press the apricots down in the bread mixture to avoid burning. Cover
the pan with plastic wrap and then with foil. Place crosswise on top
of a sheet pan or jellyroll pan filled with water.
Bake for one hour. (Check to make sure there is
still water in the sheet pan.) After one hour, remove foil and
plastic wrap. Bake an additional 5 to 10 minutes until golden brown.
Cut into 8 equal portions.
Source: Rainforest Cafe, Arizona Mills — Tempe, Arizona
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