Coconut Bread Butter Pudding

Ingredients

150 gm Butter, for dish
1 (16 to 20-inch loaf French bread, cut into 1-inch cubes or Gardenia butterscoth
4 egg yolks
2 whole eggs
1/2 can sweetened condensed milk
3 can cream of coconut/ coconut milk
1/4 teaspoon salt
1 tsp teaspoon freshly grated nutmeg
1 tsp cinnamon powder
Mix fruit/ kismis
1 1/2 cups double cream
1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for deco
Directions
Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, salt, nutmeg, cinnamon and mux fruit. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.
Preheat the oven to 325 degrees F.
Pour cream over pudding than Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Put the baking dish into a roasting pan on the oven rack. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

I got this great recipes from my favorite chef "Paula Deen" but if I've adjust it according to my taste and hope you'll try this recipe because it is so delicious.

Good luck and happy baking!