Coconut Bread Pudding with dried apricots
11 pound loaf firm white bread, crusts trimmed, bread cut in 1 inch cubes
1/2 ccoconut, shredded sweetened
1/3 cdried apricots thinly sliced
2 1/2 ccream of coconut
2 cwhole milk
1 Tbspvanilla extract
How to Make Coconut Bread Pudding with dried apricots
- Preheat oven to 350 degrees. Arrange half of bread cubes in 13x992 glass baking dish. sprinkle with half coconut and all apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut and milk, 1/2 c sugar, and vanilla in heavy large saucepan. Stir over medium heat until sugar disolves and mixture is warm ( but not hot ) remove from heat. Whisk in eggs into 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 to cool flightly.
- sift powdered sugar over bread pudding, serve warm topped with whipped cream if desired/and or a caramel sauce