Preheat oven to 350° F.
Prepare a Pujols Kitchen Glass Casserole Dish with non-stick spray,
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.
Great served with Home Run Chicken! CLICK HERE
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
2 cups of sugar
½ cup of water
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