Coconut Bread Pudding


2 (13.5-ounce) cans coconut milk
3 eggs
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 (16-ounce) day-old French bread loaf, cut into 1-inch cubes
1 cup sweetened flaked coconut


Coat a 2-quart baking dish with cooking spray.

In a large bowl, whisk coconut milk, eggs, sugar, cinnamon, and salt. Add bread cubes and coconut, stirring gently just until bread is moistened. Pour mixture into a baking dish, then cover and chill 1 hour.

Preheat oven to 350 degrees F. Bake 45 to 50 minutes, or until set in center. Serve warm.