Replace milk with coconut milk in bread pudding?
Hoping you can help me! I'm making my greatgrandmother's bread pudding for TG and it calls for 1 1/2 loaves baker's bread, 1/2 lb butter, 8 eggs, 2 qts milk, 3/4 c sugar (plus spices, etc). It is also served with a floradora sauce so I'm trying to reduce the dairy load in the pudding itself. I bought the light coconut milk (no gums) from TJs since I'm replacing reg milk not cream. The pudding bakes in pan of water at 225 all day. My question is, should I replace the milk ounce-for-ounce with the light coconut milk? It's still thicker than reg milk so wasn't sure. Also want to make sure it'll set up properly. I've never used coconut milk to make custard-type recipes and I only get one shot at this! Thanks in advance!!