Budin De Pan De Coco (Coconut Bread Pudding) Recipe

ingredients

1 can (13.5 ounce size) unsweetened coconut milk
2 cups milk
1/2 cup half and half
1 loaf (1 pound size) French bread, cut into 1-inch cubes (do not remove the crust)
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1/2 cup firmly packed sweetened coconut flakes, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons firmly packed sweetened coconut flakes
1/3 cup golden raisins
1 tablespoon butter
3 ripe mangoes, peeled, pitted, and sliced, optional

directions

Put the coconut milk, milk, and half-and-half in a large mixing bowl and stir to blend. Add the bread to the liquid, gently stirring and tossing to make certain that all the cubes are moistened. Set aside.

Put the eggs, sugar, and vanilla in a small bowl and stir to combine. Add the egg mixture to the soaked bread and stir to combine. Add 1/2 cup of the coconut and the raisins and stir to blend.

Preheat the oven to 350 degrees F. Grease a 13- by 9-inch baking pan with the butter.

Spoon the batter into the baking pan and sprinkle the remaining 2 tablespoons of the coconut over the top. Bake on the upper rack of the oven for 45 minutes, or until the bread pudding has set and is golden brown on top.

Remove from the oven and serve hot, warm, or cold. Serve on its own or with the mango slices.

nutrition data

Nutritional data has not been calculated yet.