Abstract Art for Sale


Budín (Bread pudding)



3 eggs
4 slices of bread

1 can of coconut milk (15 oz)
1/2 can of condensed milk
2 Tbsp. butter or margarine, melted
1/2 cup of sugar
1 Tbsp. vanilla extract
1/3 cup of raisins
1/2 teaspoon of cinnamon
pinch of salt

1- Heat the sugar in a heavy saucepan over low heat, stirring constantly, until the sugar is melted and golden brown.

2- Coat a 1 1/2 quart casserole with the sugar syrup and let it harden (about 10 minutes).

3- In a large bowl, beat the eggs slightly. Add the remaining ingredients except the bread and mix with a whisk. Crumble the bread into this mixture slowly and incorporate. Don't over-mix - it should be slightly lumpy.

4- Pour the mix into the casserole.

5- Place the casserole into a larger rectangular pan that is at least 2 inches deep. Place both of these into an oven that's been preheated to 350 degrees (F).

6- Pour hot water into the larger pan to within 1/2 inch of the top of the casserole.

7- Bake for approximately one hour and fifteen minutes, until a toothpick comes out clean when inserted into the center of the budín.

8- Let cool. Refrigerate.

9- When ready to serve, invert the budín onto a serving platter or plate. The caramel syrup will cover the budín.

Keep refrigerated. May be served at room temperature.


Home - The Basics - Appetizers - Main Courses - Desserts - Drinks - Links - Guestbook
Copyright © 1997-2005 eLaGasse.com