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
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