coconut bread pudding
Coconut Bread Pudding (Budin de Pan de Coco — Puerto Rico) 1 (13 1/2 ounce) can unsweetened coconut milk 2 cups milk 1/2 cup half-and-half 1 (1 pound) loaf French bread, cut into 1...
Ingredients
- 1(13 1/2 ounce) can unsweetened coconut milk
- 2cupmilk
- 1/2cuphalf-and-half
- 1(1 pound) loaf french bread, cut into 1 -inch cubes
- 3large eggs
- 3/4cupgranulated sugar
- 11/2 teaspoons vanilla extract
- 1/2cupplus 2 tablespoons firmly packed sweetened coconut flakes
Directions
- 1
Coconut Bread Pudding (Budin de Pan de Coco — Puerto Rico) 1 (13 1/2 ounce) can unsweetened coconut milk 2 cups milk 1/2 cup half-and-half 1
- 2
Fold the bread into the liquid, making certain all the cubes are moistened
- 3
Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl
- 4
Add egg mixture to the soaked bread
- 5
Stir in 1/2 cup of the coconut flakes and the raisins
- 6
Grease a 13 x 9-inch baking pan with 1 tablespoon butter
- 7
Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top
- 8
Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes