WHITE CHOCOLATE & COCONUT BREAD PUDDING
8 large eggs
2 cups light brown sugar
2 quarts half and half
1 tablespoon pure vanilla extract
1/2 cup Jack Daniels
2 loaves Brioche or other white bread, crusts removed and cubed
2 cups white chocolate chips
6 oz shredded coconut, thawed
Preheat oven to 350°F. Spray three six-cup muffin pans with non-stick spray. In a large bowl, whisk the eggs until well beaten. Add the sugar and cream, and whisk until smooth.
Stir in the salt, vanilla, whiskey, chocolate chips, coconut, and bread cubes. Mix well. Spoon the batter into the prepared pans. Bake until the pudding is set in the center, about 20 minutes. Remove from the oven and cool slightly before serving.
Makes: 18 servings
Recipe courtesy of Felicia Suzanne Willett, 2015