About a month ago, bored on my day off and with no one at home I ventured into the world of bread puddings. But, where do I start, how do I make one? Well, I took out the faded and batted recipe book my grandmother gave me on me latest trip to Mexico City. I browsed through the appetizer section, the fish and meat section, and them I got to the dessert.I decided to try the coconut pudding; it seemed to be what I was looking for. The type my mother had always talked about made with day old bread soaked in milk. So I followed the recipe, added a little of my own creativity and waited patiently by the oven as the clocked ticked away. I opened it once or twice more than necessary to check on it. Then the moment arrived! I flipped it over on serving tray and voila! It was beautiful!! I leaped with joy... really... I did leap with joy!So, here is the recipe of my joy leaping pudding!
75 grams unsalted butter
4 -6 teaspoons Splenda
1 can of coconut milk
3/4 cup of milk
90 grams day-old bread
Mix the coconut milk and milk together
Pour over bread and let soak for 30 minutes
Then mix the remaining ingredients together
Pre-heat oven at 300F
Pour in a buttered oven mold
Bake in water bath for about 40 minutes or until set.
(The secret for a great tasting pudding is to add different types of bread. For example the first one I did I added vanilla cookies, some Mexican cinnamon rolls, and baguettes. For the second one I added wafers, white party cake, and multigrain sliced bread. The types of bread add different flavors and make it truly unique.)