Coconut Bread Pudding With Chocolate Rum Sauce

• Coconut Bread Pudding
• 1 14 oz can of unsweetened coconut milk (about 2 cups)
• 1 cup heavy cream
• 1 cup almond milk (or regular milk)
• 1/2 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1.5 cups sweetened coconut flakes
• 1 pinch salt
• 1 pinch fresh ground nutmeg
• 1 tablespoon butter
• 1 loaf of day old french or italian bread
• Chocolate rum sauce (recipe below)
• unsweetened flake coconut
• Chocolate Rum Sauce
• 2 tablespoons butter
• 1 14 oz can unsweetened coconut milk (about 2 cups)
• 8 ounces semi sweet chocolate chips or chopped chocolate
• 1 tablespoon dark rum

1. Tear bread in 1 inch cubes and set aside in a large bowl.
2. Combine everything except the bread and butter, and whisk to mix well. Pour mixture over bread and stir (works best with your hands) to combine. Really get it soaked! Let sit at room temperature for 30 to 45 minutes.
3. Preheat oven to 350 and grease a 9x9 casserole dish. Transfer bread mixture to dish and dot with butter. Bake until the center is set, about 50-60 minutes.
4. Top hot bread pudding with chocolate sauce and flaked coconut... delicious with a little vanilla ice cream on the side! Enjoy
5. Melt butter over medium heat in a heavy bottomed sauce pan. Add coconut milk and simmer until just bubbling, stirring often.
6. Remove from heat and add chocolate, stirring until melted, smooth, and well combined. Add rum. Serve over coconut bread pudding!

coconut bread, coconut milk, heavy cream, almond milk, brown sugar, eggs, vanilla, cinnamon, coconut flakes, salt, fresh ground nutmeg, butter, bread, chocolate rum sauce, coconut, chocolate, butter, unsweetened coconut milk, chocolate chips, dark rum

Taken from food52.com/recipes/3212-coconut-bread-pudding-with-chocolate-rum-sauce (may not work)