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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wagner Estate in Wichita Falls, Texas in 1990 Ingredients:
1/2 pound bread |
2 cups milk |
2 cups cream of coconut |
4 egg beaten |
4 tablespoons butter |
1/4 teaspoon salt |
1 cup granulated sugar |
1 teaspoon cinnamon powder |
1 cup raisins soaked in 3 tablespoons rum |
3 tablespoons flour |
Directions:
1. Cut bread in small pieces and dump on water just to cover.
2. Let stand 10 minutes then grind and add milk and cream of coconut.
3. With a hand blender mix cream, milk and bread then add remaining ingredients.
4. Pour into a well greased mold and bake at 350 for 50 minutes.
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