My little kitchen gets so hot that I had to come up with something that would bake quickly when I was craving something lemon-coconut.
Since all lemons are not created equal, you can add the glaze as you wish. Mine came out pretty tart, so I dumped in the whole batch.
1 small sourdough baguette — about 6-8 cups of bread chunks
3/4 c powdered sugar
1 1/4 c buttermilk
1/4 c lemon juice
1 c coconut
1 stick butter, melted
1/2 c soft brown sugar (not packed)
Preheat oven to 325.
Grease or oil spray a 2 qt baking dish.
In a large bowl, break up the bread into 1″ chunks. I prefer tearing the bread to cutting it with a knife. The irregular pieces soak up the liquids better, I think, and make a nice texture for the pudding.
Sprinkle with powdered sugar and then add buttermilk and lemon juice and toss.
Add coconut and mix well.
Allow 5 minutes or so for the bread and coconut to moisten.
Pour melted butter over the bread and then sprinkle with the brown sugar. Toss well, just until brown sugar is dissolved. Spoon into baking dish.
Cover and bake for about 15-20 minutes or until top starts to brown. Time isn’t exact — it depends on the softness of the bread you started with.
This results in a very moist bread pudding. If you like a firmer pudding, leave in another 5 minutes.
Heat 2 T butter with 2 T milk in a 1-quart bowl until butter is melted. You can do this in the hot oven or in the microwave. Then stir in 1-2 cups powdered sugar until you get the consistency you want. Pour over the hot pudding and toss briefly, or serve alongside as a sauce.