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| PUERTO RICAN BREAD PUDDING | |
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2 cans evaporated milk Raisins (as many or few as desired) 1 stick butter, melted 1 tsp. vanilla flavoring 1 tsp. salt 1 to 2 c. sugar (or to taste) 2 eggs 1 can cream of coconut 1 qt. regular milk 1 1/2 loaves bread or equivalent (preferably old or stale bread) Cinnamon powder (optional) First, break up bread into small pieces. Add evaporated milk, eggs, vanilla, salt, butter, coconut milk. Mix well with a wooden spoon, then add regular milk and sugar. Mix again. Then add raisins and cinnamon. (Be sure to separate the raisins if clumped together.) Use non-stick spray or grease pan with butter. Pour into rectangular large pan (like a lasagna pan, not aluminum ones). Bake at 350 degrees for 1 hour or until toothpick comes up clean from center. Cool. May store at room temperature or refrigerate. Cut into square pieces. May be served with whipped cream on top. | |
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recipe reviews #140123
Rosa Delossantos (New York) says:
Its great, thanks!
#142277
Nikki (Florida) says:
Just like mama used to make. It's an excellent recipe
#143283
Ashlee (Rhode Island) says:
It's delicious, thank you!
#167277
Rose Negron (South Carolina) says:
I made my bread pudding with fresh bread and it comes out amazing. Just as good and it's easier for me.
#169415
Joyce (Connecticut) says:
I am not sure if I am to use coconut milk or cream of coconut. I have been using the cream of coconut, however it says cream of coconut in recipe and coconut milk in directions, will the taste be different if I change over to the milk instead (its about a 90 cents difference in price).
#181244
NESI (Ohio) says:
I love this recipe, but I also add two things and my family loves it.. So thank you soooooooooooooo much..
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I now have a reason to save stale bread in the freezer. I use every type of bread, rustic, italian, sesame seeded italian, raisin, or french bread I use every part and it is so delicious. I only use one cup of sugar since the cream of coco is sweet so it comes out perfect! Thanks for a great recipe.