This recipe was invented for my dad’s 56th birthday celebration. I knew I wanted something original and delicious for him.

Oven: Regular bake: 375
Convention bake: 350

Bread: I used 1/2 of a loaf of my homemade wheat bread, sliced in combination with 1/2 of a loaf of dense buttermilk white bread.

“Jam” for making the sandwiches:

1 stick soft butter
1/4 cup coconut milk
1/2 cup toasted coconut
1/4 cup brown sugar
1 teaspoon coconut extract
1/2 cup milk chocolate chips
1/4 cup dark chocolate chips
1/2 toasted pecans, broken into pieces

Stir this together into a thick “jam” and make sandwiches with your bread. Use one slice of wheat and one slice of white for each sandwich. When you are finished, slice every sandwich in half from corner to corner making two triangles with each sandwich.

In a greased baking dish:

Alternate sandwich halves, point up and point down to fill your baking dish.

Whisk in a bowl:

2 1/2 cups heavy cream
remainder of the coconut milk, about 1 1/4 cups
1 teaspoon coconut extract
2 whole eggs
4 egg yolks
Pour over bread and let sit for about 10-15 minutes to absorb the liquid.

Use another 1/4 of a stick of soft butter on all the bread points coming out of the pan. Sprinkle:

1/2 toasted pecans
1/4 cup milk chocolate chips
1/8 cup dark chocolate chips

… all over the top of the pudding.

Place the pudding on a baking sheet just in case it bubbles over. Bake for 45 minutes, check the center, if there is still visible liquid increase baking time by five minute increments until it has solidified. Place tin foil on the edges of the pan if it starts to brown too much.

Remove from oven, let it rest for 5 minutes, serve warm, with whip cream, ice cream or plain!

Simply Delicious!