Raisin Coconut Bread Pudding Recipe

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THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. However, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE

As the song lyrics say, “It’s the most wonderful time of the year!”

What better way to bring cheer and goodness into your home this holiday season than with a Raisin Coconut Bread Pudding. Made with whole milk, the bread pudding is creamy, sweet, and filled with warm spices of the season, such as cinnamon and vanilla.

Not only is it the most wonderful time of the year, but for many moms, it is also the busiest time of the year. From shopping to planning the familia’s tamalada, the holidays can be stressful. I for one always feel a little time crunch.

This is another reason why I enjoy making the Rum Raisin Bread Pudding. First, most of the ingredients I already have in the pantry. Second, what’s easier than throwing everything into one big mixing bowl. Fold in the milk, which has nine essential nutrients including protein and potassium, and eggs and pour the bread mixture into a baking dish and that’s it. You’re done. You can now wrap presents, decorate the tree or, if you’re like me, mop the floor for the thousandth time, while the bread pudding bakes in your oven creating magic. The goodness and aroma will fill your whole house and the kids will be pulling at your apron strings asking not for Santa, but for more bread pudding.

I enjoy making dishes like this with milk. Milk, as some of you know, is an affordable source of high-quality protein, offering nine essential nutrients, like calcium and vitamin D, including eight grams of high-quality protein. I use milk in my oatmeal in the morning or slowly stir into a soup in the evening to make it creamy. As someone who likes to watch my blood sugar, I also like that there is no added sugar in regular white milk. The sugar in milk comes from naturally occurring lactose.

Milk is a nutrient powerhouse with 8 grams of natural, high-quality protein and eight other essential nutrients in every 8-ounce glass, perfect to pair with breakfast and beyond. Trust me. You are going to want a tall glass of ice cold milk to drink with the warm bread pudding. The good news is that the bread pudding can actually be served warm or at room temperature. Either way it will satisfy your craving for something sweet and delicious.

We hope you enjoy the Raisin Coconut Bread Pudding.

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Raisin Coconut Bread Pudding Recipe

Creamy and simple to make. Raisin Coconut Bread Pudding will please your entire family. 

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 cups whole milk
  • 1 cup granulated sugar
  • 4 tablespoons butter melted
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 cup shaved sweetened coconut
  • 1/4 teaspoon kosher salt
  • 4 cups day-old raisin bread 3/4 inch cubes
  • 3 tablespoons condensed milk
  • 2 tablespoons slivered almonds

Instructions

  1. Preheat oven to 350 degrees. Grease a 3-quart casserole dish with butter.

  2. Combine milk, sugar, melted butter, vanilla extract, egg, egg whites, cinnamon and salt in a large bowl. 

  3. Stir in bread cubes.

  4. Spoon mixture into casserole dish. Mix well. 

  5. Bake 40 minutes or until bread pudding is set and a sharp knife inserted near center comes out clean. 

  6. Drizzle the condensed milk and toss a few of the slivered almonds on top. 

  7. Serve hot or cold and enjoy! 

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2 Comments

  1. Great share. I want to try this recipe! Love your food ideas ❤️

    • Stephen Chavez

      Thanks Tinger!

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