Ingredients:

  • 1 cup (200g) granulated sugar
  • 2 tbsp (30ml) water
  • 6 cups (500g) stale white bread, crusts removed and cubed
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 cup (240ml) coconut milk
  • 4 large eggs
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1 tbsp (15ml) vanilla extract
  • 1/2 cup (75g) raisins
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine 1 cup (200g) granulated sugar and 2 tbsp (30ml) water in a 9-inch cake pan over medium heat; stir occasionally until the mixture turns a deep amber color.
  2. Quickly swirl the caramel to coat the bottom and sides of the pan, then remove from heat and let it harden.
  3. Place 6 cups (500g) stale white bread, crusts removed and cubed in a large bowl.
  4. In a separate pitcher, whisk together 1 can (12 oz / 354ml) evaporated milk, 1 can (14 oz / 397g) sweetened condensed milk, 1 cup (240ml) coconut milk, 4 large eggs, 1 tsp (2g) ground cinnamon, 1/4 tsp (0.5g) ground nutmeg, 1 tbsp (15ml) vanilla extract, and 1/4 tsp (1.5g) salt.
  5. Pour the liquid over the bread and let soak for at least 30 minutes until the bread is fully saturated and dissolves into a velvety consistency.
  6. Gently fold in 1/2 cup (75g) raisins.
  7. Preheat the oven to 350°F (180°C).
  8. Pour the soaked bread mixture over the hardened caramel in the cake pan.
  9. Place the cake pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan (about 1-2 inches deep).
  10. Bake for 60 to 75 minutes until a toothpick inserted into the center comes out slightly moist and the internal temperature reaches 160°F (71°C).
  11. Remove the pan from the water bath and let it cool to room temperature.
  12. Refrigerate for at least 4 hours (preferably overnight) to allow the pudding to set for clean unmolding.
  13. To unmold, run a thin knife around the edge of the pan, place a large serving plate over the top, and flip quickly.