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| 1 3/4 Tasse | milk |
| 1 1/2 Dose | Coconut cream - (15 oz ea); see * Note |
| 2/3 Tasse | sugar |
| 1 Tasse | Pasteurized egg yolks -; (abt 12 yolks) |
| 1 1/4 Esslöffel | vanilla extract |
| 1/2 x ca. 450 g | White bread or baguette; cut 1" cubes |
| 1/3 Tasse | Thinly sliced dried apricots |
| 1/2 Tasse | coconut shredded |
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* 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
in Ontario, Ca
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy. Com
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