Hot Summer Night Bread Pudding

• 5 cups , pepperidge farm cinnamon swirl bread cut into large bite sized pieces
• 4 large organic eggs
• 1 (11 ounce) container so delicious dairy free organic culinary coconut milk
• 2 cups organic half-and-half
• 3/4 cup organic sugar
• 1 teaspoon organic roasted saigon cinnamon
• 1/4 teaspoon salt
• 1 cup mixed fruit, blend
• 1/3 cup organic unsweetened finely shredded coconut

1. Preheat oven to 350u0b0F.
2. Apply a thin coat of cooking spray to a 2-quart 11x7 oblong glass baking dish.
3. Arrange bread in dish.
4. In a large bowl, beat eggs until frothy.
5. Combine milk, half-and-half, sugar, KING ARTHUR FLOUR FIORI DI SICILIA, cinnamon, & salt then add to eggs and mix well.
6. Add KING ARTHUR FLOUR MIXED FRUIT BLEND and coconut to liquid mixture, blend thoroughly.
7. Pour over bread, pressing gently to submerge slices, let rest 15 minutes.
8. Combine topping ingredients and sprinkle over pudding (1 teaspoon organic sugar and t/4 Tsp Organic Roasted Saigon Cinnamon).
9. Set dish on a baking pan with a 2-inch rim.
10. Add water to a depth of 1 inch.
11. Bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
12. Cool and serve with homemade whipped cream.

cinnamon, eggs, coconut milk, organic sugar, cinnamon, salt, mixed fruit, coconut

Taken from www.food.com/recipe/hot-summer-night-bread-pudding-534065 (may not work)