Ingredients
- ¾ cup brown sugar or dark brown sugar
- 3 cups Silk® Original or Vanilla Coconutmilk
- 4 eggs or equivalent egg substitute
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 tablespoons coconut extract
- ¼ cup coconut or dark rum (Optional)
- 2 cups flaked coconut (sweetened or unsweetened), divided
- 1 (1 pound) loaf whole grain bread, cut into 1-inch cubes
Why This Recipe Is So Delicious
Kitchen Tricks
- Warm the coconut milk slightly before mixing to help it blend smoothly with other ingredients.
- Let the pudding rest for a few minutes after baking to set properly and enhance flavors.
Directions
Heat your oven to 325°F and giving a 9x13 baking dish a quick spray with cooking spray. In a big bowl, whisk together the sugar, Silk, eggs (or your favorite egg substitute), spices, salt, coconut extract, and rum if you’re using it. Stir in 1 1/2 cups of flaked coconut, then fold in the bread cubes until everything is nicely coated. Pour the mixture into your prepared pan, cover it with plastic wrap, and let it sit for about 30 minutes so the bread can soak up all those flavors. After that, place the pan on a baking sheet and pop it in the oven for 25 minutes. Take it out, sprinkle the remaining 1/2 cup of coconut over the top, and bake for another 25 minutes or until the center is set and springs back when you gently press it. This pudding is best served warm—perfect for cozy dessert time!
