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Puerto Rican Coconut Bread Pudding


1 loaf (1 pound) sliced white bread

1/3 cup sugar

1 cup milk  

6 eggs, well beaten

1 15-ounce can of Cream of Coconut        

3 tablespoons butter (melted)

2 cups Half & Half

11 1/2-ounce box seedless black raisins

1 teaspoon ground cloves      

1 teaspoon vanilla extract


1. Preheat oven to 350°.

2. In a large bowl, tear bread into pieces, then add milk, and let stand for 5 minutes.

3. With a fork, mix well until bread is saturated.

4. In a blender, add Cream of Coconut, Half & Half, cloves, vanilla and sugar. Mix well.

5. Add eggs and 2 tablespoons of butter to Coconut Cream mixture. Blend for 2 min.

6. Poor Coconut Cream mixture and raisins into Bread mixture and stir well. 

7. 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.

Yield: 8 Servings