Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1 lb loaf of white bread, cut in 1 inch cubes
- 1/2 c. sweetened shredded coconut
- 1/3 c. dry apricots, julienne cut
- 30 ounce Coco Lopez cream of coconut
- 2 c. whole lowfat milk
- 1 tsp vanilla extract
- 6 x Large eggs
- 1Â 1/2 c. sugar
- Â Â For Garnish
- Â Â Vanilla Ice Cream
- Â Â Chocolate Shavings
- Â Â Whipped Cream
- Â Â Toasted Coconut
- Â Â Powdered Sugar
Инструкции
- Preheat oven to 3500F.
- Line bottom of a 10" X 13" X 3" pan with half of the white bread. Proportionately sprinkle half of the julienne apricots and half of the shredded coconut over the white bread. Top which with the remaining bread cubes and then the remaining apricots and coconut. Distribute proportionately. In a sauce pan, heat lowfat milk, coconut cream, vanilla and granulated sugar till the sugar completely dissolves and the lowfat milk is tepid but not warm. Stir occasionally.
- Remove from heat. In a separate mixing bowl, beat the Large eggs, then temper them by slowly adding 1 c. of hot lowfat milk mix while stirring. Slowly pour the egg/lowfat milk mix back in the hot lowfat milk and stir till well incorporated. Ladle the mix over the bread, making sure all the bread gets moist. Cover with foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 min till golden brown. Serve hot with a scoop of vanilla ice cream on one side and whipped cream on the other.
- Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 699 | |
| Calories from Fat 218 | 31% |
| Total Fat 25.16g | 31% |
| Saturated Fat 16.34g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 642mg | 27% |
| Potassium 459mg | 13% |
| Total Carbs 104.25g | 28% |
| Dietary Fiber 5.5g | 18% |
| Sugars 65.73g | 44% |
| Protein 16.74g | 27% |
