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Rain Forest Caf, Coconut Bread Pudding


• 1 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes
• 1/2 cup sweetened shredded coconut
• 1/3 cup dried apricots, thinly sliced (about 2 ounces)
• 2 cups canned cream of coconut (such as Coco López)
• 2 cups milk (do not use low-fat or nonfat)
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 6 large eggs
• Powdered sugar
• Whipped cream (optional)


Preheat oven to 350 degrees F.

Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut.

Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat.

Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.

Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.

Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.

Serves 10.

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