Coconut Bread Pudding Recipe

Coconut Bread Pudding Recipe

1 1/2 sandwich loaves
1 can condensed milk
1 can evaporated milk
2 c. Water
1/4 c. Butter
1 c. Sugar
3 eggs
1 tsp. Mixed spices
2 tsp. Vanilla essence
1/4 c. Raisins
1/2 c. Maraschino cherries, halved
1 1/2 c. Grated coconut

Preheat oven to 360 degrees. In a large mixing bowl, soak bread in a mixture of condensed and evaporated milk and water. Cream butter and sugar. Add eggs, spices, vanilla, raisins, cherries and coconut. Combine with soaked bread. Pour into a large greased square tin. Bake for 30 to 40 minutes. Serve cold. Makes about 30 servings.