Coconut Bread Pudding

Bread pudding is a classic comfort dish in the West, often enjoyed as dessert or even breakfast.  It’s also a smart way to use up leftover bread or milk.  While it may sound humble, bread pudding is surprisingly delicious and very easy to make.   Serve it warm with ice cream for dessert, or enjoy a slice with a small salad for a light lunch.

Ingredients:

• 4 cups diced bread (about ½-inch cubes)
• 2 ½ cups coconut milk
• 2 eggs
• ½ cup sugar format that
• ¼ cup chopped nuts (any kind you like)
• ¼ cup toasted coconut flakes

Directions:

1.    In a bowl, whisk the eggs, then add coconut milk and sugar.   Mix until smooth.

2.    Toast the coconut flakes: heat a nonstick pan over medium heat, stir the flakes until golden brown. (Or use store-bought toasted flakes.)

3.    In an 8 x 8” baking pan, layer the bread cubes, nuts, and toasted coconut.

4.    Pour the egg mixture evenly over the bread.  Let it soak for 10 minutes so the bread absorbs the custard.

5.    Bake at 325°F (160°C) for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy your coconut bread pudding warm, plain or with a scoop of ice cream!