One of the reasons people love the holidays is the good food that is prepared, especially cakes, pies, cookies, fudge, and other sweet goodies. Although I can’t take credit for this delicious bread pudding recipe and have only made it once before (although I did tweak it!), I wanted to share it with you. Our daughter Leah helped me to make it this afternoon and oh, it is good!
2 cans of Coco Lopez Coconut (found in the liquor aisle – a blue can with a coconut on it. The ones I found today were called “Cream of Coconut”.)
2 cups whole milk
1 tbsp vanilla
1 1/2 cups sugar
Place ingredients in a pan (NOT THE EGGS). Bring to warm temperature to melt the coconut, but do not let it get hot.
In another bowl, whisk the eggs. Temper eggs with the pudding mixture by pouring a cup full of the warm pudding mixture into the eggs slowly while whisking. Continue pouring in one cup full at a time. This makes the eggs not cook.
Slowly pour this mixture over a pan full of bread cubes, shredded coconut, raisins, and diced apricots that are layered in a pan. Since apricots aren’t in season, today I used a can of apricots and saved a little of the juice to pour over the bread cubes.
Make sure all the bread is covered with the pudding mixture to keep it moist.
Place the pan of bread cubes in a bigger pan that has water at the bottom. The bread pudding pan will be about 1/4 to 1/2 way sitting in water. Cover the bread pudding pan with aluminum foil.
Bake at 350 degrees F for 45 minutes. Take off the foil and bake another 10 to 15 minutes to brown the top lightly and give it a “crust.” You can garnish with browned coconut, whip cream, or ice cream if you dare – but it’s already VERY sweet and wonderful! Mmmm!