Recipes from the Caribbean :: Caribbean Desserts
1 (13 1/2 ounce) can unsweetened coconut milk
2 c. milk
1/2 c. half-and-half
1 (1 lb.) loaf French bread, cut into 1 -in. cubes
(do not remove crusts)
3 large eggs
3/4 c. sugar
1 1/2 tsp. vanilla extract
1/2 c. plus 2 Tbsp. firmly packed sweetened coconut flakes
1/3 c. golden raisins
1 Tbsp. butter
3 or 4 ripe mangos, peeled and sliced (optional)
Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 c. of the coconut flakes and the raisins.
Grease a 13 x 9-in. baking pan with 1 Tbsp. butter. Spoon the batter into the pan and sprinkle and distribute the remaining 2 Tbsp. coconut flakes on top. Bake on the upper rack of a preheated 350 degrees fahrenheit oven until the bread pudding has set and is golden brown on top, about 45 mins.
Cut the bread pudding into square or rectangles and serve hot, warm, or chilled, on its own or with mango slices.
