COCONUT BREAD PUDDING FROM PUERTO RICO/BUDIN DE COCO DE PUERTO RICO

Coconut Bread Pudding from Puerto Rico/Budin de Coco de Puerto Rico image

Provided by My Food and Family

Time 1h

Number Of Ingredients 11

Previous Next

Ingredients

14 cans coconut milk
2 cups milk
0.5 cups halfand
1 pounds french bread
3 units eggs
0.75 cups granulated sugar
1.5 teaspoons vanilla extract
0.5 cups coconut flakes
0.333333333333 cups golden raisins
1 tablespoons butter
3 units mangos

Steps:

Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.
Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top.
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. Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g