Recipe

Coconut Bread Pudding From The Rainforest Cafe Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°F Line bottom of a 10 x 13 x 3 inch pan with half of the white bread.
Step #2 Evenly sprinkly half of the julienne apricots & half of the shredded coconut over the white bread.
Step #3 Top that with the remaining bread cubes & then the remaining apricots & coconut.
Step #4 Distribute evenly.
Step #5 In a sauce pan, coconut cream, heat milk, vanilla & granulated sugar until the sugar completely dissolves & the milk is tepid but not hot.
Step #6 Stir every once in awhile.
Step #7 Remove from heat.
Step #8 In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 c of warm milk mixture while stirring.
Step #9 Slowly pour the egg/milk mixture back in the warm milk & stir until well incorporated.
Step #10 Ladle the mixture over the bread, making sure all the bread gets moist.
Step #11 Cover up the foil wrapand bake in a water bath for 1 hr.
Step #12 Remove foil wrap & bake for another 5-10 mins until golden.
Step #13 Serve warm with a scoop of vanilla ice cream on one side & whipped cream on the other.
Step #14 Sprinkle top whipped cream with chocolate shavings & dust bread pudding with powdered sugar.
Step #15 Finish with toasted coconut on the ice cream.
Step #16 Source: Rainforest Cafe.
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