This incredible egg recipe stars FIVE eggs!
5 cups cubed stale sourdough bread (I used whole wheat)
3 cups half and half, cream or milk
3/4 cup sugar
5 eggs
1 T vanilla extract
1 t ground cinnamon, plus extra for serving
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 stick (1/4 cup) butter, melted
whipped cream
Spray a casserole dish with cooking spray. Place bread in prepared dish. Set aside.
In a large bowl mix half and half, sugar, eggs, vanilla and cinnamon. Pour over bread. Stir in remaining ingredients. Cover tightly and refrigerate several hours and up to overnight.
Preheat oven to 350°.
Bake 60 minutes or til a knife inserted in the center comes out clean. Cool slightly before serving.
I served the pudding with whipped cream and a pinch of cinnamon.
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