When the Cocoanut Grove hosted large banquets, this bread pudding was a mainstay of the menu. It was also a very popular late night snack at the Palm Bar & Coffee Shop.
Serves 8
6 large eggs
4 cups whole milk
1 tsp. pure vanilla extract
¾ cup granulated sugar
½ tsp. ground nutmeg
1 lb. white bread, cubed
½ tsp. ground cinnamon
¼ cup sweetened coconut flakes
1. Preheat the oven to 325°F. Butter a 2-quart baking dish and set aside.
2. In a bowl, whisk together the eggs, milk, vanilla, sugar, and nutmeg. Mix in the bread cubes. Place in the prepared pan and sprinkle the top with the cinnamon and coconut.
3. Bake until set, 40 to 45 minutes. Serve warm.