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Using Coconut Milk in Bread Pudding

September 27, 2010

I got the idea from some cooking magazine somewhere, the details of which are lost in the mists of time. You can substitute coconut milk for the milk on a 1:1 basis, which adds an interesting flavor, and the recipe is still as dead easy as always. Just dump the following ingredients together in a bowl:

  • 1 can coconut milk
  • 2 beaten eggs
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla
  • handful of walnuts and/or raisins, if desired

Take the darkest, crustiest bread you can find and tear it into chunks (you can even leave it out uncovered overnight to make it crustier). Stir that into your coconut milk mixture. Glorp the whole thing into a greased loaf pan; top with shredded coconut, if you like. Bake at 350º until just crunchy on top, about half an hour.

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