Coconut Bread Pudding Recipe

Ingredients

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

Preparation

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