| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
La, Times |
12 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Milk |
| 1 1/2 |
cn |
Coconut cream – (15 oz ea); see * Note |
| 2/3 |
c |
Sugar |
| 1 |
c |
Pasteurized egg yolks -; (abt 12 yolks) |
| 1 1/4 |
tb |
Vanilla extract |
| 1/2 |
lb |
White bread or baguette; cut 1" cubes |
| 1/3 |
c |
Thinly sliced dried apricots |
| 1/2 |
c |
Shredded coconut |
INSTRUCTIONS
* Note: Rainforest Cafe uses Coco Lopez coconut cream.
Heat milk and coconut cream with half of sugar until sugar melts, about 5
minutes. Do not boil. Beat egg yolks with remaining sugar and slowly add to
hot milk mixture, stirring constantly until sugar is dissolved. Stir in
vanilla. Spread bread cubes in 13- by 9-inch baking pan. Pour milk mixture
over and mix to combine bread and milk. Let soak 15 minutes. Add apricots
and coconut and toss to combine. Press apricots into bread mixture so they
don't scorch during baking. Place baking pan in larger pan and fill with
enough water to come halfway up sides of pan. Cover with foil and bake at
350 degrees 1 hour. Remove foil and bake until top is slightly browned, 5
to 10 minutes. Cut into squares and serve warm. Yields 12 servings.
Each serving: 313 calories; 154 mg sodium; 275 mg cholesterol; 19 grams
fat; 31 grams carbohydrates; 7 grams protein; 1.90 grams fiber
Recipe Source: Los Angeles Times - 01-13-1999 Recipe from Rainforest Cafe
in Ontario, CA
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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