Easy Cuban coconut bread pudding

    Easy Cuban coconut bread pudding

    2saves
    1hr10min


    1 person made this

    About this recipe: Using just four ingredients this is a super easy and amazing recipe. The perfect solution for a stale loaf of bread. This dessert is a fool proof tropical classic your family will love.

    Cubanita Bedfordshire, England, UK

    Ingredients
    Serves: 8 

    • 1 stale loaf bread, diced
    • 1 tin Ancel® coco rallado
    • 2 eggs, beaten
    • 230ml Nativo® panela or raw cane syrup

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C / Gas 5. Grease a Bundt tin and sprinkle with a little plain flour.
    2. Combine bread, coco rallado and eggs in a bowl. With your hands, until the ingredients come together then pour mixture into the prepared tin.
    3. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven and cool.
    4. Top with melted Panela® nativo or raw can syrup.

    See it on my blog

    Margarita's Cuban cuisine

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