Puerto Rican Coconut Bread Pudding

brooklyncupcake.wordpress.com
Puerto Rican Coconut Bread Pudding
1
10
690
45

Ingredients

1 pound white bread (sliced)
1/3 cup sugar
1 cup milk
6 eggs (well beaten)
15 ounces cream of coconut
3 tablespoons butter (melted)
2 cups half & half
11 1/2 ounces raisins (box seedless black)
1 teaspoon ground cloves
1 teaspoon vanilla extract

Directions

11. Preheat oven to 350°.
22. In a large bowl, tear bread into pieces, then add milk, and let stand for 5 minutes.
33. With a fork, mix well until bread is saturated.
44. In a blender, add Cream of Coconut, Half & Half, cloves, vanilla and sugar. Mix well.
55. Add eggs and 2 tablespoons of butter to Coconut Cream mixture. Blend for 2 min.
66. Poor Coconut Cream mixture and raisins into Bread mixture and stir well.
77. Grease a square 8 x 8-inch aluminum pan with remaining butter. Place in oven and bake 1½ hours or untiil golden. Allow to cool at room temperature before serving.
Discover more recipes from brooklyncupcake.wordpress.com

NutritionView more

690Calories
Sodium23%DV540mg
Fat40%DV26g
Protein29%DV15g
Carbs34%DV102g
Fiber12%DV3g

PER SERVING *

Calories690Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat17g85%
Trans Fat
Cholesterol195mg65%
Sodium540mg23%
Potassium620mg18%
Protein15g29%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate102g34%
Dietary Fiber3g12%
Sugars65g130%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.