- 8 oz Cuban Bread
- (cut into large cubes and scatter in a 9X13 pan)
- 2 eggs
- 1 14 oz can of coconut milk
- 1 14 oz can of sweetened condensed milk
- 1 8 oz can of cream of coconut
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1 tablespoon of Tia Maria liquer or dark rum (Bacardi Gold)
- Handful of sliced almonds for garnish
Preheat oven to 375
Whisk 2 eggs in a large mixing bowl and add all ingredients (except bread) and mix well. Pour mixture over bread, coating them evenly. Make sure all the liquid soaks into the bread well and let it sit soaking for 10-15 minutes. Top with sliced almonds and place in oven uncovered. Bake for 30-45 minutes until top is golden.
Rum Sauce
- 1 14 oz can of sweetened condensed milk
- 2 oz of regular milk
- 2 tablespoons dark rum (Bacardi Gold)
- 1 tablespoon vanilla extract
Heat sweetened condensed milk, milk, rum and vanilla extract in a saucepan over medium heat. Stir often and remove from heat when very hot. (Do not boil)
Drizzle over individual pieces of bread pudding for an added kick. Enjoy!
