Name: Coconut Bread Pudding (Budín de Pasas con Coco)
Cuisine: puerto rican
Ingredients: ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ¼ cup blanched almonds; ½ cup seeded raisins; 1 cup milk; 2 large ripe coconuts, to make 1¾ cups diluted coconut milk; 1 pound French bread, crust trimmed; 1 cup sugar (to caramelize pan); 1½ cups sugar; 4 eggs; 3 ounces (6 tablespoons) butter; ¾ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound French bread, crust trimmed

Americas
Dessert
Caribbean
Puerto Rico
Vegetarian

Method

Preheat oven to 375°F.
Have ready to use 1¾ cups diluted coconut milk.
Caramelize a round 9 x 3½-inch aluminum pan without tube, by placing sugar on pan and melting over low heat until light gold. Swirl pan to coat bottom and si