Rainforest Monkey Business Bread Pudding

Recipe Ingredients

1 3/4 cups	414ml	Milk
1 1/2		Coconut cream - (15 oz ea) - see * Note
2/3 cup	131g / 4.6oz	Sugar
1 cup	237ml	Pasteurized egg yolks - (abt 12 yolks)
1 1/4 tablespoons	18ml	Vanilla extract
1/2 lb	227g / 8oz	White bread or baguette - cut 1" cubes
1/3 cup	78ml	Thinly sliced dried apricots
1/2 cup	46g / 1.6oz	Shredded coconut

Recipe Instructions

* Note: Rainforest Cafe uses Coco Lopez coconut cream.

Heat milk and coconut cream with half of sugar until sugar melts, about 5 minutes. Do not boil. Beat egg yolks with remaining sugar and slowly add to hot milk mixture, stirring constantly until sugar is dissolved. Stir in vanilla.

Spread bread cubes in 13- by 9-inch baking pan. Pour milk mixture over and mix to combine bread and milk. Let soak 15 minutes. Add apricots and coconut and toss to combine. Press apricots into bread mixture so they don't scorch during baking.

Place baking pan in larger pan and fill with enough water to come halfway up sides of pan. Cover with foil and bake at 350 degrees 1 hour. Remove foil and bake until top is slightly browned, 5 to 10 minutes. Cut into squares and serve warm.

This recipe yields 12 servings.

Each serving: 313 calories; 154 mg sodium; 275 mg cholesterol; 19 grams fat; 31 grams carbohydrates; 7 grams protein; 1.90 grams fiber

Source:
The Los Angeles Times, 01-13-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.