Coconut Bread Pudding (Dairy & Nut-Free)

Ingredients

• 8 cups Stale Bread (cubed)
• 2 cans Coconut Milk (full-fat)
• 4 Eggs
• 1/2 cup Brown Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1 teaspoon Vanilla Extract
• 2 tablespoons Dairy-Free Butter (melted, for greasing)
• 1/4 cup Shredded Coconut (optional, for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat the oven to 175°C. Use the 2 tablespoons of melted Dairy-Free Butter to thoroughly grease the inside of a 22.86 × 33.02 cm baking dish.
2. 2In a large mixing bowl, whisk the 4 Eggs until well combined. Add the contents of the 2 cans of full-fat Coconut Milk, the 1/2 cup of Brown Sugar, 1 teaspoon of Cinnamon, 1/2 teaspoon of Nutmeg, and 1 teaspoon of Vanilla Extract. Whisk until all ingredients are fully incorporated.
3. 3Add the 8 cups of cubed Stale Bread to the wet mixture in the large bowl. Gently fold the bread into the liquid, ensuring every piece is evenly coated and soaked.
4. 4Carefully pour the entire bread and liquid mixture into the prepared 22.86 × 33.02 cm baking dish, spreading it evenly.
5. 5Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the center of the pudding is set (it will not jiggle when gently shaken).
6. 6Remove the baking dish from the oven and allow the bread pudding to cool slightly for at least 10-15 minutes before serving; this helps it to firm up. If desired, sprinkle the 1/4 cup of Shredded Coconut (optional) over the warm bread pudding just before serving.

Substitutions

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