8 ounces portuguese bread sweet (a loaf or dinner rolls; see notes)
14 oz coconut milk canned
10 large eggs
0.3 teaspoon ground nutmeg
8 oz cream cheese light at room temperature ( cream)
1.8 cups maple syrup
1 cup orange juice
2 teaspoons orange peel grated
0.3 cup roasted salted chopped
0.8 cup coconut or dried shredded sweetened flaked
Equipment
food processor
bowl
oven
knife
whisk
blender
microwave
Directions
Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart.
Pour into a buttered 3-quart shallow casserole; spread level.
In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg.
Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
Bake, uncovered, in a 350 regular or 325 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes.
Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds.
