April 8 2011

New Orleans bread pudding

serves 4

preheat oven to 350*

 In a mixing bowl , mix well the following

 2 whole eggs

2 ounces Coco Lopez cream of coconut

1 3/4 cups  whole milk

1 1/3 cup sugar

1 / 2 tsp. pure vanilla extract

 mix until sugar has dissolved and then add:

 5 ounces small cubed bread

Let soak for 10 minutes, then butter 4 - 8 ounce ramekins

 coconut topping:

2 tsp. sugar

1/2 tsp. cinnamon

2 TB. sweetened shredded coconut


Evenly distribute the bread mixture in the ramekins and sprinkle the coconut mixture over top. Place pudding in a glass dish with 2 inch sides and pour warm water half way up the sides of the ramekins. Bake for 1 hour. Pull out let cool slightly. Serve warm with your favorite ice cream.