Chocolate Coconut Bread Pudding with Almonds

Ingredients:

• 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
• 4 eggs
• 1 (13.5 ounce) can lite coconut milk
• 3/4 cup milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 (6 ounces) cup chocolate chips
• 1/2 cup shredded coconut
• 1/4 cup almonds chopped, toasted

Directions:

1. Preheat oven to 350°F. Cut pound cake into 1-inch cubes.
2. Whisk together eggs, coconut milk, milk, sugar and vanilla in a large bowl until blended.
3. Stir in pound cake, chocolate chips and coconut; let stand 10 minutes.
4. Pour mixture into a greased 8x8-inch square baking dish. Bake 50-60 minutes or until knife inserted in center comes out clean.
5. Garnish with almonds, if desired.