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Ingredientes
- 1Â 3/4 c. lowfat milk
- 1Â 1/2 can coconut cream - (15 ounce ea) see * Note
- 2/3 c. sugar
- 1 c. pasteurized egg yolks - (abt 12 yolks)
- 1Â 1/4 Tbsp. vanilla extract
- 1/2 lb white bread or possibly baguette cut 1" cubes
- 1/3 c. thinly sliced dry apricots
- 1/2 c. shredded coconut
Direcciones
- * Note: Rainforest Cafe uses Coco Lopez coconut cream.
- Heat lowfat milk and coconut cream with half of sugar till sugar melts, about 5 min. Don't boil. Beat egg yolks with remaining sugar and slowly add in to warm lowfat milk mix, stirring constantly till sugar is dissolved. Stir in vanilla.
- Spread bread cubes in 13- by 9-inch baking pan. Pour lowfat milk mix over and mix to combine bread and lowfat milk. Let soak 15 min. Add in apricots and coconut and toss to combine. Press apricots into bread mix so they do not scorch during baking.
- Place baking pan in larger pan and fill with sufficient water to come halfway up sides of pan. Cover with foil and bake at 350 degrees 1 hour. Remove foil and bake till top is slightly browned, 5 - 10 min. Cut into squares and serve hot.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 108 | 29% |
| Total Fat 12.88g | 16% |
| Saturated Fat 11.61g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 170mg | 7% |
| Potassium 162mg | 5% |
| Total Carbs 60.27g | 16% |
| Dietary Fiber 0.8g | 3% |
| Sugars 50.17g | 33% |
| Protein 3.57g | 6% |
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