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

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Desserts Sub Category: Other

what you need
  • 1 can (13 1/2 ounce) unsweetened coconut milk
  • 2 cups milk
  • 1/2 cup half-and-half
  • 1 loaf (1 pound) French bread, cut into 1 -inch cubes (do not remove crusts)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons firmly packed sweetened coconut flakes
  • 1/3 cup golden raisins
  • 1 tablespoon butter
  • 3 or 4 ripe mangos, peeled and sliced (optional)
make it
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.
This is a little taste of home. Bread pudding like "abuelita" use to make. Brings nostalgia every time. I hope you enjoy it as much as I do.
Average Rating  (1)
Rated  by lytevic on 12/30/2004 I have looked for this recipe for a while. Although I have not made it yet I know this is the same recipe my granma used, I just needed affirmation of the ingredients. Thank You
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