Mexican Budín de Pan (Bread Pudding)

Ingredients

• 6 cup stale french bread
• 1 cup jaggery
• 2 cup water
• 2 tsp ground cinnamon
• 0.25 cup unsalted butter
• 3 free range eggs
• 1.5 cup coconut milk
• 0.5 cup golden raisins
• 0.25 cup walnuts
• 1 tsp rum extract
• 1 tsp lime peel
• 0.25 cup orange juice
• 0.25 cup sugar
• 0.25 cup sweetened shredded coconut
• 0.25 tsp sea salt
• 0.5 tsp ground nutmeg

Instructions

1. 1Prepare syrup: In a saucepan, combine crushed jaggery, water, 1 tsp ground cinnamon, grated lime peel, and orange juice. Simmer over medium heat until the jaggery dissolves completely and the syrup slightly thickens, which should take about 10-12 minutes.
2. 2Combine bread mixture: In a large bowl, whisk together the beaten free range eggs, coconut milk, melted unsalted butter, rum extract, ground nutmeg, and sea salt until well combined. Add the cubed stale french bread, golden raisins, and chopped walnuts to the bowl. Gently toss the mixture to coat all the ingredients evenly, then let it soak for 15-20 minutes, pressing occasionally to ensure the bread absorbs the liquid.
3. 3Assemble & Bake: Transfer the soaked bread mixture evenly into a greased 9x13 inch baking dish. Evenly pour the warm jaggery syrup over the bread mixture. Sprinkle the remaining 1 tsp ground cinnamon, sugar, and sweetened shredded coconut over the top.
4. 4Bake at 350°F (175°C) for 45-55 minutes, or until the pudding is beautifully golden brown, set in the center, and a knife inserted into the middle comes out mostly clean.