It’s that time again! Sabroso Saturday (Translation: Tasty Saturday) is here and to my liking, the October issue of Rachel Ray’s magazine “Everyday with Rachel Ray” had an article that shares a yummy Daisy Martinez recipe and I am clipping it especially for you, the Sabroso Saturday readers!
Daisy shared not only her recipe but also what inspired her to create it! Daisy was inspired by guanimes, they are made with cornmeal, coconut milk, and panela (Carribean raw brown sugar) steamed in banana leaves. Daisy’s mother used to eat them as a little girl in Puerto Rico. Although making guanimes is labor intensive, Daisy was able to incorporate similar flavors into this very easy to make dessert/breakfast/holiday treat!
Who doesn’t love bread pudding? I know I do. Its a tradition at my house to have a little bread pudding around the holidays but when the weather gets cooler its nice to bake every now and then.
|Pg. 82, Everyday with Rachel Ray – Oct. 2010|
Coconut Bread Pudding
Prep 20 Minutes (Plus Standing)
Bake 50 Minute
1/3 cup of raisins
1 1/2 tablespoons dark rum (optional, Daisy says vanilla extract adds flavor like rum or you can even add orange essence.)
One 12-ounce store-bought
cornbread loaf, cut into 1-inch cubes
1 cup coconut milk
1 cup evaporated milk (Daisy says you can swap the evaporated for regular to cut the fat.)
1 tablesppon melted butter
1/4 cup sugar
1/2 teaspoon salt
1. Preheat the oven to 350 degrees. In a small bowl, combine the raisins and rum; let stand for 10 minutes. Drain, reserving the liquid.
2. Spread the cornbread evenly on a baking sheet and toast in the oven for 10 minutes. Remove from the oven; lower the temperature to 325 degrees.
3. In a large bowl, whisk together the eggs, coconut milk, evaporated milk, butter, reserved soaking liquid, sugar and salt. Stir in the raisins, fold in the cornbread and let stand for 10 minutes.
4. Transfer the cornbread mixture to a greased 8-inch square baking dish and bake until crusty and golden, about 50 minutes.
5. Remove from oven when time is up, let stand to cool.
Serve and enjoy. Buen Provecho!
“For another tropical combo, swap a banana or pumpkin loaf for the cornbread.” — Daisy