The Rainforest Cafe's Coconut Bread Pudding

Directions

1. Preheat oven to 350 degrees.
2. Line bottom of a 10- by 13- by 3-inch pan with half of the white bread. Proportionately sprinkle half of the julienne apricots and half of the shredded coconut over the white bread. Top which with the remaining bread cubes and then the remaining apricots and coconut. Distribute proportionately.
3. In a sauce pan, heat lowfat milk, coconut cream, vanilla and granulated sugar till the sugar completely dissolves and the lowfat milk is tepid but not warm. Stir occasionally. Remove from heat.
4. In a separate mixing bowl, beat the Large eggs, then temper them by slowly adding 1 c. of hot lowfat milk mix while stirring. Slowly pour the egg/lowfat milk mix back in the hot lowfat milk and stir till well incorporated.
5. Ladle the mix over the bread, making sure all the bread gets moist. Cover with foil and bake in a water bath for 1 hour. Remove foil and bake for another 5 - 10 min till golden brown.
6. Serve hot with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.
7. This recipe yields 6 to 8 servings.