Coconut Bread Pudding 1

8 slices bread

4 cups milk, warm

4 egg yolks

1 egg white

1 tablespoon almond extract

1 small can evaporated milk

1-1/2 cups sugar

1-1/2 cups coconut (use Tropical Frozen)

1/4 cup butter or margarine

Meringue:

3 egg whites

6 tablespoons sugar

1 tablespoon almond extract

Preheat oven to 300F. Soak bread in warm milk. Beat egg yolks and 1 egg white. Gradually add evaporated milk, almond extract and sugar. Add mixture to bread and milk, then add 1-1/2 cups coconut and butter. Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.

For Meringue:
Beat egg whites until fluffy; gradually adding sugar and extract. Continue beating until stiff. Pour over pudding. Sprinkle with coconut. Bake 5-7 minutes until slightly brown. Bake meringue at 325F.

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Cajun Country -- New Iberia, Louisiana