Hot Summer Night Bread Pudding

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups , pepperidge farm cinnamon swirl bread cut into large bite sized pieces
  • 4
    large organic eggs
  • 1
    (11 ounce) container so delicious dairy free organic culinary coconut milk
  • 2
    cups organic half-and-half
  • 34
    cup organic sugar
  • 1
    teaspoon organic roasted saigon cinnamon
  • 14
    teaspoon salt
  • 1
    cup mixed fruit, blend
  • 13
    cup organic unsweetened finely shredded coconut
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DIRECTIONS

  • Preheat oven to 350°F.
  • Apply a thin coat of cooking spray to a 2-quart 11x7 oblong glass baking dish.
  • Arrange bread in dish.
  • In a large bowl, beat eggs until frothy.
  • Combine milk, half-and-half, sugar, KING ARTHUR FLOUR FIORI DI SICILIA, cinnamon, & salt then add to eggs and mix well.
  • Add KING ARTHUR FLOUR MIXED FRUIT BLEND and coconut to liquid mixture, blend thoroughly.
  • Pour over bread, pressing gently to submerge slices, let rest 15 minutes.
  • Combine topping ingredients and sprinkle over pudding (1 teaspoon organic sugar and ¼ Tsp Organic Roasted Saigon Cinnamon).
  • Set dish on a baking pan with a 2-inch rim.
  • Add water to a depth of 1 inch.
  • Bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
  • Cool and serve with homemade whipped cream.
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