A delicious twist on a classic flavor. Coconut and cream make this bread pudding super moist and delicious.
1 loaf italian or french bread (stale)
1 (15 oz) can coconut milk
1 1/2 cup milk
1 tsp cinnamon
1 cup crushed vanilla wafers (optional)
1 1/2 cup shredded coconut
2 cups powdered sugar
If you don’t have stale bread, place your cut piece on baking sheet and cook in 225 degree oven for about 10 minutes.
Coconut Cream Bread Pudding with Coconut Glaze
- Preheat oven to 350.
- Cut your french or Italian loaf into 1 inch squares and set aside.
- In large bowl mix together 1 1/2 cup coconut milk, regular milk, eggs, cinnamon and 1/2 cup coconut and stir until combined.
- Visit Coconut Cream Bread Pudding with Coconut Glaze @ tornadoughalli.com for full instructions.