Coconut Raisin Bread Pudding

by | Last updated Dec 12, 2021 | Breakfasts, Recipes

This delightful pudding has a Caribbean Flavor


4 large slices of organic whole wheat bread

1/2 cup canned pumpkin, unsweetened

¼ cup honey (optional)

½ cup raisins

1 teaspoon almond flavoring

1 teaspoon lemon flavoring

1 tablespoon vanilla flavoring

3 cups soy milk or other nondairy milk

½ cup coconut milk

2 tablespoons cashew pieces, rinsed

1 teaspoon coriander

¼ teaspoon cardamom

¼ teaspoon salt

¼ cup organic whole wheat pastry flour


Soak the bread in milk for 30 minutes.

Crumble the soaked bread thoroughly by hand or blend the milk and bread mixture in a food processor. Put mixture in a bowl.

Add all the other ingredients to the mixture and mix together well.

Spoon into an oiled baking dish. Bake at 350 F for 45 minutes until the surface is golden brown and the edges are browned.

Delicious when allowed to sit overnight after baking.

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