Pudín is a family tradition for fall holidays like Thanksgiving and Christmas. It has a light coconut taste but it is very dense. Eat a few pieces and you will be very full. Yet that doesn’t stop my fiancé from eating half of tray 🙂
Two days ago was my Principal’s retirement party. As a way to contribute for the large get-together, all of the teacher either made a home-made appetizer or dessert. As the Art Teacher asked me what I wanted to sign up to bring, a High School Teacher informed the Art Teacher that I WILL be making Pudín. She had tasted it previously and was craving it again. I agreed to make it since it was requested and I was glad I did. It was well received by the education community and I got a few requests for the recipe. So here it is!
Warning: If you are diabetic, do not attempt to eat this desert. It is delicious and most likely bad for your health 🙂 That is why we only eat it once a year.
Yields: 3 trays
- 4 loaves of sliced White Bread
- 3 cans of Cream of Coconut (15 oz each)
- 3 cans of Sweetened Condensed Milk (14 oz each)
- 3 cans of Coconut Milk (13.5 oz each)
- 2 cans of Evaporated Milk (12 oz each)
- 1/2 cup Granulated White Sugar
- 1 cup Brown Sugar
Step 1: Pre-heat oven to 350 degrees.
Step 2: Tear bread into half-dollar sized pieces into the largest bowl you have. Do not squish the bread at this point to prevent hard clumps in your pudín. (I had to use two large bowls for this job)
Step 3: Pour the remaining ingredients into the bowl.
Step 4: Now is the squishy part. Using your hands, mix the bread and liquid until well combined.
Step 5: Pour into greased 10 X 8 aluminum pans. Fill half-way.
Step 6: Bake for 1 hour to 1 1/2 hours. When done they should be slightly golden brown and a toothpick inserted should come out clean.
Step 7: Eat and Enjoy!