In a large sized bowl, tear the bread ends into pieces. Pour the milk cover the bread to let it soak. Add the raisins and set aside.
In a medium sized bowl, lightly beat the eggs. Add the mashed bananas, vanilla, cinnamon and port. Mix well.
Add banana mixture into the soaked bread.
Spray the canola oil on a 9×9 inch baking sheet. Pour bread mixture into the pan and evenly distribute.
Place the pan in the oven and bake for 45 minutes.
For the coconut syrup
In a saucepan over medium heat, combine all of the ingredients with water to cover. Simmer, stirring occasionally, until the syrup thickens lightly. It should have the texture of maple syrup, roughly about 20-30 minutes. Strain and discard the spices and peel. Cool to room temperature before serving.
Notes
Nutrition facts are without the syrup
Nutrition
Nutrition Facts
Killer Bread Pudding with Coconut Syrup
Serving Size
2 inch square
Amount per Serving
Calories
150
% Daily Value*
Fat
4
g
6
%
Sodium
31
mg
1
%
Carbohydrates
29
g
10
%
Fiber
3
g
13
%
Protein
6.5
g
13
%
Vitamin A
100
IU
2
%
Vitamin C
2
mg
2
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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