Bread Pudding



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.




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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