June 14, 2017

Coconut Cupcake Bread Pudding

Blue Ribbon Group Recipe

Coconut Cupcake Bread Pudding

8 cups cubed cupcakes*

4 eggs

2 cans coconut milk (each 13.66 ounces)

1/2 teaspoon coconut extract

1/4 cup honey

1/4 cup maple syrup

1/2 teaspoon salt

2 cups shredded coconut

Preheat oven to 350 degrees F. In a 9 x13-inch baking dish greased with coconut oil or butter, add the cubed cupcakes; set aside. In a large bowl, beat eggs with coconut milk, coconut extract, honey, maple syrup, and salt, before mixing in the shredded coconut. Pour over the cupcake cubes, spreading them out evenly to soak each cube. Bake 1 hour. Serve warm. (Goes great with ice cream.) Cover and refrigerate leftovers, if any. Makes 12 pieces (3 x 3 1/4-inches each).

*Tips: I used leftover cupcakes, made from our Mounds of Joy Cake recipe, except I used all-purpose flour, and used half the batch. My 8 cups of cubed cupcakes equaled 24 ounces, but the weight can vary, depending on how dry they are. And dry is fine, because that all changes with the coconut milk-egg mixture.