Coconut Bread Pudding from Silk®

• 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

1. Preheat oven to 325 degrees F.

2. Coat a 9×13 pan with cooking spray.

3. In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.

4. Stir in 1 1/2 cups flaked coconut.

5. Gently stir in bread cubes until evenly coated.

6. Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.

7. Place pan on a cookie sheet and bake for 25 minutes.

8. Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.

9. Serve warm.

I Made It

Nutrition Facts (per serving)

269Calories8g Fat39g Carbs8g Protein

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Nutrition FactsServings Per Recipe12Calories269% Daily Value *Total Fat8g11%Saturated Fat6g28%Cholesterol58mg19%Sodium329mg14%Total Carbohydrate39g14%Dietary Fiber4g15%Total Sugars20gProtein8gVitamin C0mg1%Calcium68mg5%Iron2mg8%Potassium182mg4%

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