Coconut Bread Pudding
Butter, for baking dishes
1 loaf white country bread (1 pound), cut into 1-inch cubes (about 12 cups)
4 large eggs
3/4 cup granulated sugar
1 can (13.5 ounces) coconut milk
2 cups whole milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Preheat oven to 350°, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300°.
Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occassionally, until bread has absorbed liquid, about 5 minutes.
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 minutes to 1 hour. Let cool. Serve dusted with confectioners’ sugar.
Source: Prevention Magazine