Coconut Macadamia Bread Pudding
1 container Coco Reàl
1 stick butter, melted, plus more for pan
3 cups heavy cream
1 container Coco Reàl
3 eggs, beaten
1 (13.5 oz) can coconut milk
1 teaspoon vanilla extract
1 loaf French bread, torn or cut into 1- inch pieces
1 cup chopped macadamia nuts
Preheat the oven to 350ºF. Grease a casserole with butter.
In a large bowl, combine cream, Coco Reàl, butter, eggs, coconut milk, and vanilla. Stir in bread and macadamia nuts. Mixture should be the consistency of oatmeal.
Pour into prepared pan and spread evenly. Bake for 1 hour.
The convenient squeeze bottle helps to make the mouth-watering flavor of coconut cream accessible to bartenders and mixologists across the world. With Coco Reàl, you can create coconut-infused cocktails and culinary delights without equal. Our cream of coconut product features cane sugar, coconut meat as well as coconut milk and was developed specifically to stay uniform with minimal separation.
Other recipes you might like
