1 1/2 cups milk
1 teaspoon cinnamon
1 1/2 cups shredded or flaked coconut
2 cups confectioner's sugar
remaining coconut milk
- In a large bowl, mix together 1 1/2 cups coconut milk, whole milk, eggs, cinnamon and 1/2 cup coconut; stir until combined.
- In a 2-quart casserole dish sprayed with nonstick cooking spray, spread a layer of bread cubes, top with 1/3 cup coconut and ladle just enough custard liquid to cover the bread. Repeat with remaining bread cubes and coconut. Ladle custard liquid over each layer, pouring all of the remaining liquid over the top. Cover and chill for at least an hour to let the liquid absorb fully into the bread cubes.
- Preheat oven to 350 degrees F. Cover casserole dish with foil and bake for approximately 1 hour or until set and toothpick inserted near the center comes out clean. Remove foil and let bread pudding brown if not yet golden.
- To make glaze, mix the remainder of the coconut milk with confectioners' sugar and drizzle over top of bread pudding.