Ingredients for the Caramel � cup of water 1 cup of sugar 1 or 2 drops of lemon Procedure for the Caramel: - Put water and sugar in small Pyrex. - Microwave for 12-14 minutes until the mix turns golden brown. - Pour caramel in a rectangular baking pan (9" W x 13" L x 2 �" H) and cover the interior of mold with the caramel.Bread Pudding ingredients 1 lb of French bread 6 tablespoons of butter (3 oz) 5 eggs 1 can of Cream of Coconut (or 1 dry coconut) 1 � cup of water 1 � cup of sugar � teaspoon of salt � teaspoon of ground cinnamon � teaspoon of ground cloves 1 can of evaporated milk 1 bag of sliced almonds (2 oz) 1 cup of raisins Procedure: - Remove bread crust, and soak bread in a bowl with water until it softens. - Squeeze water out of bread. - Breakdown bread with fork. - Add butter to the bread and mix well. - Add eggs, one at a time. - Add cream of coconut cream to the mix. If instead you are going to use the dry coconut; then, you need to grate the coconut, add 1 � cup of water to the grated coconut, and squeeze the milk out. Then, add the coconut milk to the mix. - Add the following ingredients to the mix: sugar, salt, ground cinnamon, ground cloves, evaporated milk, and sliced almonds. - Before adding the raisins to the mix, put the raisins in a container with water for � hour. Then, remove the raisins and add them to the mix. - Pour mix in baking pan with caramel. - This step is called "Ba�o de Maria". Using a container larger than the baking pan, add water to it and put baking pan inside the container. Make sure water doesn't pour into the interior of the baking pan. - Pre-heat oven to 375 �F and bake for approximately 1 hour. - Insert a clean knife to check if bread pudding is ready. If knife doesn't come out clean, leave bread pudding in oven for 5 additional minutes. - Check again with a clean knife to see if bread pudding is ready. If bread pudding is not ready, repeat previous step again. - Remove bread pudding from the oven and let it cool down to room temperature.
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