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Ingredients

¾ cup brown sugar or dark brown sugar 3 cups Silk® Original or Vanilla Coconutmilk 4 eggs or equivalent egg substitute 1 teaspoon cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 tablespoons coconut extract ¼ cup coconut or dark rum 2 cups flaked coconut (sweetened or unsweetened), divided 1 (1 pound) loaf whole grain bread, cut into 1-inch cubes

Nutrition Info

268.7 calories carbohydrate: 39.2 g cholesterol: 57.6 mg fat: 8.2 g fiber: 4.1 g protein: 7.5 g saturatedFat: 5.6 g servingSize: - sodium: 329.3 mg sugar: 20.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F.
Coat a 9x13 pan with cooking spray.
In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.
Stir in 1 1/2 cups flaked coconut.
Gently stir in bread cubes until evenly coated.
Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
Place pan on a cookie sheet and bake for 25 minutes.
Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
Serve warm.

12 servings

Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding.