Coconut Bread Pudding

Ingredients

• 2 tablespoons butter 
• 28 ounce coconut milk canned
• 0.5 cup coconut or fresh
• 2 tablespoons coconut extract 
• 0.3 cup confectioners' sugar 
• 1  egg yolk 
• 4  eggs 
• 1 pound bread french cut into 1 inch cubes
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.3 teaspoon salt 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
2. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract.
3. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated.
4. Pour into prepared baking dish. Set aside for 30 minutes.
5. Bake on a cookie sheet in preheated oven for 25 minutes.
6. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.