I Double Dog Dare You Create This Coconut Creation!

I would have never thought to put Vanilla Wafers in a bread pudding! But when you think about it, that would add the perfect layer to your bread pudding.

According to the British Baking Show’s judges, Paul Hollywood and Mary Barry, layers in a dessert are a  wow factor whose value cannot be underestimated.
INGREDIENTS

• 1 loaf Italian or French bread (stale)
• 1 (15 oz) can coconut milk
• 1 1/2 cup milk
• 5 eggs
• 1 tsp cinnamon
• 1 cup crushed vanilla wafers (optional)
• 1 1/2 cup shredded coconut
• 2 cups powdered sugar

INSTRUCTIONS

1. Preheat oven to 350.
2. Cut your French or Italian loaf into 1-inch squares and set aside.
3. In large bowl mix together 1 1/2 cup coconut milk, regular milk, eggs, cinnamon and 1/2 cup coconut and stir until combined.
4. In 2 qt casserole dish sprayed with non-stick cooking spray, spread a layer of your bread crumbs, top with 1/3 cup of each coconut and vanilla wafers. Repeat layer until all are used up.
5. Pour your milk mixture over top and sprinkle with extra coconut if desired.
6. Let sit for about 10 minutes for bread to soak up the mixture, pressing down every so often to make sure the top layers of bread get soaked.
7. Cover with tin foil and bake for about 1 hour or until set and toothpick comes out clean.

GLAZE

1.  Mix the remainder of your coconut milk with about 2 cups of powdered sugar and drizzle over the top of your bread pudding.

Quick Tip: If you don’t have stale bread, place your cut piece on a baking sheet and cook in 225-degree oven for about 10 minutes.

Photo and Recipe courtesy of Alli and Tornadough Alli.