Thursday, January 7, 2010

Coconut Bread Pudding

butter for baking dishes
1 loaf white country bread (1 lb), cut into 1" cubes
4 large eggs
3/4 c granulated sugar
1 can (13.5oz) coconut milk
2 c whole milk
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
confectioner's sugar for dusting

Preheat oven to 350 degrees, with rack in center. Butter eight 6-oz ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15-20 mins. Remove from oven. Reduce heat to 300 degrees.

Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 mins.

Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 mins to 1 hour. Let cool. Serve dusted with confectioners' sugar

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