2 cups skim coconut milk
3 large eggs
5 tablespoons palm sugar
3 tablespoons tapioca flour
2 teaspoons vanilla extract
Вј teaspoon salt
Вј teaspoon ground cinnamon
12 slices prune-nut bread (see page 97), cut into three-quarter inch pieces
1.В В Adjust oven rack to middle position and preheat oven to 375В°F. Lightly spray an eight-inch square baking dish with vegetable oil spray.
2.В В Whisk coconut milk, eggs, Вј cup of palm sugar, tapioca flour, vanilla extract, and salt together in large bowl until combined. Gently stir in bread. Let mixture sit, tossing occasionally, until liquid is mostly absorbed (about 10 minutes).
3.В В Combine remaining tablespoon of palm sugar with cinnamon in small bowl. Transfer soaked bread mixture to the prepared baking dish and sprinkle with cinnamon-palm sugar. Bake bread pudding until just set and surface is golden brown (35 to 40 minutes). Let bread pudding cool on wire rack for 15 minutes. Serve.