Coconut Bread Pudding

After our Christmas dinner, I made some coconut bread pudding.  We'll have it in a little while with caramel sauce and vanilla ice cream, while we watch the library DVD of the Downton Abbey movie.

Sounds really good!

Care to share the recipe for when I'm doing carbs again, later in 2020?

Sounds really good!

Care to share the recipe for when I'm doing carbs again, later in 2020?

Here it is:

INGREDIENTS
2 Tbsp butter
1/3 C confectioner's sugar
1 C granulated sugar
4 eggs + 1 egg yolk
2 (14 oz.) cans coconut milk
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 Tbsp coconut extract or vanilla extract
1-1/2 C flaked or shredded coconut
1/2 C fresh coconut
1 (1 lb.) loaf French bread, cut into 1 inch cubes

INSTRUCTIONS
1.Grease a 9 x 13 inch baking dish with butter, and dust with confectioner's sugar.
2.In a large bowl, combine granulated sugar, eggs and yolk, coconut milk, cinnamon, nutmeg, salt, and coconut or vanilla extract. Mix until smooth. Stir in 1 C of the flaked or shredded coconut and 1/2 C fresh coconut.
3.Fold in the bread cubes and stir to coat evenly. Pour all into the prepared baking dish. Set aside for 30 minutes. Preheat oven to 325 degrees F.
4.Bake on a cookie sheet in preheated oven for 30 minutes. Sprinkle top with remaining 1/2 C flaked coconut. Continue baking another 30 minutes or until center springs back when lightly pressed.

Adjustments:
May use milk in place of some of the coconut milk if necessary.

Serve with vanilla sauce and/or ice cream.

VANILLA SAUCE
While the pudding is baking, mix together 1/4 C granulated sugar, 1/4 C brown sugar, 1/2 C milk, and 1/2 C butter in a saucepan. Bring to a boil, then remove from heat. (Or continue to simmer over very low heat for 30-60 minutes for a thicker sauce.) Stir in 1 tsp vanilla extract.

Thanks!