Ingredients:
1 pound firm white bread, cut into 1-inch cubes
1/3 cup dried apricots, thinly sliced
1/2 cup sweetened coconut, shredded
2 cups whole milk
2 1/2 cups canned cream of coconut, such as Coco Casa or Coco Lopez
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
6 large eggs
Garnish:
Vanilla ice cream
Whipped cream
Toasted coconut
Chocolate shavings
Powdered sugar
Instructions:
Preheat oven to 350 degrees F. Line bottom of 9 x 13 x 2-inch pan with half of bread.
Evenly sprinkle half of apricots and shredded coconut over bread.
Top with remaining bread cubes, apricots and coconut.
Distribute evenly.
Source: Rainforest Cafe/Denver Rocky Mountain News
Source: http://www.razzledazzlerecipes.com/eatingout/eating_r/rainforest-cafe-monkey-business.htm
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