Coconut Bread Pudding

2 tablespoons butter 1/3 cup Stevia Blend 4 eggs 1 egg yolk 2 (14 ounce) cans coconut milk 1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons coconut extract

1 1/2 cups sugar-free shredded coconut 1/2 cup sugar-free shredded coconut 1 (1 pound) loaf French bread, cut into 1 inch cubes





1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter. 2. In a large bowl, combine stevia, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. 3. Stir in 1 cup of shredded coconut. Fold in bread cubes until evenly coated. 4. Pour into prepared baking dish. Set aside for 30 minutes allowing the bread to adsorb most of the liquid. 5. Bake on a cookie sheet for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped. 6. Serve warm with whipped cream.

Makes 12 servings