2loaves Sara Lee Artesano Original Breadtorn into 2 inch pieces
1 16ozcan coconut milkdivided
Toasted coconut flakes
Preheat oven to 350°. Generously grease a 9X13 pan and spread torn bread pieces inside.
In a large bowl whisk together all but 2 tbsp of coconut milk, eggs, coconut extract, vanilla, cinnamon, cardamom and brown sugar until smooth. Pour the mixture over the bread distributing as evenly as possible. Using your hands, press down on the bread. This allows the bread to soak up all the egg mixture.
Cover with foil and place on center rack. Bake bread pudding for 40 minutes and remove cover. Bake for another 25 minutes or until cooked through.
In a small bowl whisk together powdered sugar and remaining 2 tbsp coconut milk. While still warm, top bread pudding with strawberries, glaze, toasted coconut flakes and a dusting of powdered sugar.