Yield: 8 Servings

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NOTE: This Coconut Bread Pudding was Granny’s recipe, my twin sisters’ mother in law.

INGREDIENTS:

• 8 slices bread
• 4 cups milk
• 4 eggs, separated
• 1 6oz. Can evaporated milk
• 1 tsp. almond extract, or vanilla extract
• 1 ¼ cups sugar
• 1 ½ cups coconut
• 4 Tbsp. butter

INSTRUCTIONS:

1. Spray a 2-quart dish with Pam. 
2. Soak the bread in warm milk. 
3. Beat egg yolks and 1 egg white. 
4. Gradually add evaporated milk, extract and sugar.
5. Add this to the bread and milk. 
6. Then add 1 ½ cups coconut and butter.
7. Bake in a 325-degree oven for 40-50 minutes or until a knife inserted in the center comes out clean.
8. Do not over bake or it will be dry.

Meringue:

1. Beat the egg whites with ¼ cup sugar until still.
2. Cover the pudding with the meringue being sure to go to the sides of the pan. 
3. Place in oven and leave for 3-4 minutes or until the meringue is a golden brown.