BUDIN

BREAD PUDDING

Melt the sugar. Add the sugar to a saucepan over medium low heat. Continue to cook until the sugar has dissolved completely.

Pour caramel into your pan. Carefully pour the caramel into your loaf pan. Set aside to cool.

Prep the oven, pan & bread. Preheat your oven to 350°F. Lightly spray the loaf pan with nonstick spray. Slice the bread into small cubes.

Combine wet ingredients. In a large bowl whisk together the coconut milk, sweetened condensed milk, evaporated milk, melted butter, eggs, and vanilla extract. Add the cinnamon and salt and continue to whisk until evenly incorporated.

Add bread and fruit (optional). Mix in the cubed bread. Continue to mix well until the bread begins to almost melt into the wet ingredients. Mash everything together for a smooth and spongey budin. Fold in the raisins or cranberries (if using)

Add to the loaf pan. Transfer the bread pudding mixture into the loaf pan over the caramel.

Bake in a water bath. Bake the budin in a water bath (see note) in the oven for 40-50 minutes, or until a toothpick comes out of the center clean.

Cool, flip & enjoy. Let the bread pudding cool on the counter top out of the water bath for at least 20 minutes before flipping onto a platter.

Slice, serve, & enjoy!