CHOCOLATE COCONUT BREAD PUDDING

3 large eggs

2 cans (13 1/2-oz each) coconut milk
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 loaf French bread, cut into 1-inch cubes (day-old works best)
1 cup flaked coconut
1 cup chocolate chips
1/2 cup chopped pecans, optional
whipped cream for serving, optional

In a large bowl, use a wire whisk to combine the eggs, coconut milk, sugar, cinnamon, nutmeg, and salt until well blended.

Add the bread cubes, coconut, chocolate chips, and pecans - if using - to the egg mixture; still gently just until coated.  Cover and refrigerate for an hour.

Lightly spray a 4 to 5-quart slow cooker or crockpot with canola or olive oil cooking spray.  Transfer the bread mixture to the cooker.  Place lid on cooker and cook on low setting for approximately 3 hours or until set.

To serve top with whipped cream, if desired.

Note: File Photo