Recipe: Rainforest Cafe Coconut Bread Pudding - Monkey Business

RAINFOREST CAFE COCONUT BREAD PUDDING "MONKEY BUSINESS"

FOR THE PUDDING:
1 (1 pound) loaf white bread, cut into 1-inch cubes, divided use
1/2 cup sweetened shredded coconut, divided use
1/3 cup dried apricots, cut into matchstick-size sticks, divided use
2 cups whole milk
2 cans (15 ounces each) cream of coconut (such as Coco Lopez brand)
1 tablespoon vanilla
1 1/2 cups granulated sugar
6 eggs
FOR SERVING:
Vanilla ice cream
Whipped cream
Chocolate shavings
Powdered sugar
Toasted coconut

Preheat oven to 350 degrees F.

Line the bottom of a 10x13x3-inch pan with half the bread cubes. Evenly sprinkle bread with half the shredded coconut and half the dried apricots. Top with remaining bread cubes, then remaining coconut and remaining apricots. Distribute evenly. Set aside.

In a saucepan, heat milk, cream of coconut, vanilla and sugar, stirring occasionally, until the sugar has completely dissolved and the mixture is tepid but not hot. Remove from heat. Set aside.

In a bowl, beat eggs until smooth. Slowly add 1 cup of warm milk mixture to eggs, stirring constantly. When blended, slowly pour the egg mixture back into the warm milk mixture; stir until well incorporated. Ladle the liquid over the bread, making sure all of the bread is moistened.

Cover baking pan with foil. Place the baking dish inside a larger baking dish; add enough hot water to the outer dish to reach halfway up the sides.

Bake for 1 hour. Remove foil; bake 5 to 10 minutes more or until golden.

TO SERVE:
Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings, and dust bread pudding with powdered sugar. Top ice cream with toasted coconut.

Makes 8 very generous servings