Cost: $20 and under
Prep Time: 40-45 min.
Cook Time: 25-35 min.
I remember catching a whiff of this bread budding baking in my Aggie's Kitchen as I romped through her back yard, searching for bugs to capture under the giant oak tree that seemed to hold the sky from falling. My mouth would water and I'd know that if I could just find my way through the bush to her back porch I could indulged upon some of her fantastic Bread Pudding, its warmth letting my know that I survived another day filled with adventure!
I have always love this bread pudding, whether it was being made by my Great Grandmother or later on by my father. I share it with you now and hope you enjoy its delicate flavor!
9 slices white bread (6 cups torn into bite sized pieces)
2 tbsp sweetened shredded coconut (or coconut extract)
1 13 oz can evaporated milk
2 cups milk
2 tbsp half and half
2 tsp pure vanilla extract
1 1/4 cup sugar
1/3 cup butter (melted)
1/4 cup golden raisins
2 tbsp light rum
In a small bowl spread out raisins and the pour the rum over them. Cover and let refrigerate for 48 hours.)
Remove raisins from refrigerator and strain.
In a large mixing bowl gently fold together bread coconut, milk half and half and evaporated milk, let soak for 20-30 minutes.
Preheat oven to 425 degrees.
(While the mixture is soaking,) in a medium mixing bowl beat eggs until fluffy, slowly pour in sugar beating until slightly thickened. Beat in vanilla and and melted butter until mixed well. Stir this mixture into the bread mixture and fold until even. Stir well and then fold in raisins. Let this whole mixture set for 3-5 minutes.
Pour mixture into a 9x9 backing dish and bake on the middle rack for 25-35 minutes or until the top is golden brown and the center is solid (check ever 5 minutes after 25 minutes so as not to burn top.)
Remove from oven and let stand 5-7 minutes before serving hot! Enjoy with whip cream or a whiskey walnut sauce over the top.