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Coconut Bread Pudding

Bread puddings are a splendid use of stale bread.  We’ve lifted this classic dessert out of the ordinary with flavor filled cinnamon bread and Andre Prost Coconut Milk.
TIME
15 minutes to assemble
15 minutes to soak
50-60 minutes to bake
YIELD
Serves 8
INGREDIENTS
1 tablespoon butter
2-13.5 oz cans Andre Prost Coconut Milk
3/4 cup sugar
4 large eggs
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 lb stale raisin bread, crusts removed, cubed
1/4 cup honey, warmed
DIRECTIONS
Step 1
Butter a 5 x 7 inch baking dish. Place into a water bath.
Step 2
In large bowl, beat Coconut Milk, sugar, eggs, cinnamon and vanilla until well mixed.
Step 3
Add bread and mix well. Let sit 15 minutes to absorb liquid. Meanwhile, preheat oven to 325°F.
Step 4
Pour bread mixture into prepared baking dish. Bake until set, not wiggly in middle, about 50-60 minutes. Remove from oven and water bath. Pour warm honey over top.
Step 5
Serve hot or cold.

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