AN ISLAND TREAT

“When I was a high school student in Puerto Rico, this was one dessert which became a real favorite of mine,” Vicki Clark writes. “The recipe makes a lot and it lasts well. “

PUERTO RICAN BREAD PUDDING

14 eggs

1 (1-pound) loaf white bread, broken up

1 (15-ounce) can cream of coconut

3 (12-ounce) cans evaporated milk

Dash salt

2 tablespoons vanilla or to taste

2 teaspoons ground cinnamon or to taste

2 cups sugar

Combine in blender eggs, bread pieces, cream of coconut, evaporated milk, salt, vanilla, cinnamon and sugar. Blend until smooth. Pour into 2 buttered (13x9-inch) baking pans and place each in larger pan filled with water. Bake at 300 degrees 1 hour or until knife inserted in center comes out clean. Cut into bars or cubes. Garnish with shredded coconut if desired. Makes 15 to 20 servings.

Note: Mixture can be baked in smaller pans (about 3/4 full) to produce thicker mixture so it can be cut into cubes. Recipe may be cut in half.

--VICKI CLARK

Santa Fe Springs