Author: very slightly modified from Caribbean Light by Donna Shields
For the Brunch Bread
3 cups Italian or French bread, cut into ½ inch cubes
1½ cups pink grapefruit sections, well-drained
1, 13.5 oz can coconut or light coconut milk
¼ tablespoon brown sugar
1 teaspoon coconut extract
¼ teaspoon nutmeg
⅛ teaspoon salt
For the Topping
2 tablespoons shredded, sweetened coconut
1 tablespoon brown sugar
1 tablespoon butter
2 teaspoons flour
Layer the bread cubes in an 8 x 8 baking dish coated with nonstick cooking spray.
Prepare the grapefruit by removing all pith and membranes. Layer the fruit on top of the bread.
In a medium bowl, whisk together the coconut milk, brown sugar, eggs, coconut extract, nutmeg, and salt.
Gently pour the mixture over the grapefruit and bread.
Cover and refrigerate overnight or for at least eight hours.
When ready to bake, preheat the oven to 350 degrees F. Bake for 30 minutes, covering with foil if the top becomes too brown.
While the brunch bread bakes, prepare the topping. Combine the shredded coconut, brown sugar, and flour, and then rub the butter into the mixture until it looks like small pebbles.
After the initial 30 minutes of baking, sprinkle the topping over the brunch bread and return to the oven for an additional 20-30 minutes. Again, cover the dish with foil if the top becomes too brown. When done, all liquid will have been absorbed and the bread pudding will appear firm.
Allow the hot dish to sit for 10 minutes before serving warm or allow to fully cool and serve at room temperature.
It is very important to take the time to remove the grapefruit sections from its membranes. This is typically very easy to do and will avoid a tough, chewy bite of fruit. It is also important to allow the grapefruit to drain before layering it over the bread. I simply set my peeled fruit in a colander for a while, but I see no reason allowing the fruit to sit on a paper towel would not work as well.
Recipe by Love & Flour at http://www.loveandflour.com/coconut-grapefruit-brunch-bread/