Coconut Bread Pudding with Coconut Cream Sauce

Ingredients:

• 3 cups french bread, roughly chopped into large-ish cubes
• 5 eggs
• 1 1/2 cups coconut-almond blend milk (we used the Silk brand) #SilkAlmondBlends
• 1/2 cup canned coconut milk {full fat}
• 1/2 cup granulated sugar
• 1/2 cup coconut flakes
• non-stick spray
• Coconut sauce
• 1/2 cup white sugar
• 1 Tbsp. flour

Pinch of cinnamon
Pinch of salt

• 1/2 cup canned coconut milk {full fat}
• 3/4 cup Silk Almond Coconut Milk

Directions:

1. Preheat oven to 375º.
2. Apply non-stick spray liberally to a 9×13 pan. Place your bread cubes evenly in the pan.
3. Whisk your eggs, coconut-almond milk, coconut milk, and sugar together until well blended.
4. Pour your liquid carefully into the pan with the bread.
5. Top the bread-pudding evenly with your coconut flakes.
6. Cover with aluminum foil.
7. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 10ish minutes. Keep an eye on it to make sure you don’t burn the top, just get it nice and golden brown.
8. While the pudding is baking, make your sauce by combining all of the sauce ingredients in a small saucepan and heating on medium heat.
9. ..............................................

For full instructions please see : www.highheelsandgrills.com

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