Any leftover bread, muffins, waffles, and such, should work in this recipe. Even the results of failed recipes for such “bread” products could potentially be used. If you only have a small amount at any given time, just stockpile them in a container in the freezer until you have 4 cups worth. If using coconut milk, you can use the full can, which is generally 14 ounces, but be sure to use only ½ cup of water in that case. Regular, whole or 2% milk can also be used, but the resulting bread pudding won't be quite as "rich" as with evaporated milk or coconut milk. Coconut sugar or palm sugar
can easily be substituted for the granulated sugar for an even richer taste that's lower glycemic.
Adapted from a recipe from my friend, Denise