Pudding

BREAD

Bread Pudding

 

Instructions

Preheat oven to 350° F.

 

Prepare a Pujols Kitchen Glass Casserole Dish with non-stick spray,

set aside.

 

In a bowl, whisk the whole eggs and yolks.

 

Combine the evaporated milk, sweetened condensed milk, coconut milk, cinnamon, vanilla, raisins, and pecans.

 

Add ½ loaf of diced French bread and soak for 10 to 15 minutes, then mash with hands to blend all ingredients.

 

In a Large Pujols Kitchen Sauté Pan, add the sugar and water over medium-high heat. Stirring frequently, let it cook until a light golden color. Pour the caramel into the already greased dish. Add the soaked mixture on top of the caramel, and bake for 20 to 30 minutes.

 

Test with a fork to tell if the bread pudding is done. Center should not jiggle. Let it set up for 20-30 minutes, and serve.

 

Ingredients

 

2 whole eggs

 

4 additional yolks

 

1 can of evaporated milk

 

1 can of sweetened condensed milk

 

¼ cup of coconut milk

 

1 teaspoon of cinnamon

 

1 teaspoon of vanilla

 

½ teaspoon of raisins

 

½ teaspoon of pecans, chopped

 

½ loaf of French bread, diced

 

Caramel Sauce:

2 cups of sugar

 

½ cup of water

 

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