Preheat the oven to 350F degrees. Put the cubed bread crumbs in a large bowl; set aside. In a medium bowl, combine melted butter, milk, beaten eggs, brown sugar, raisins, cinnamon, and vanilla. Pour mixture over bread and set sit for 45 minutes, giving the bread an occasional stir. Butter a 9 x 13 baking dish and transfer the bread and any liquid into the butter dish. Bake, uncovered, for 40 minutes. Remove bread pudding from oven and let cool on rack for 20 minutes.
While bread pudding is cooling. Open the coconut milk and separate the cream from the coconut water. Add 1/2 cup of the coconut water and 1 cup of the brown sugar to a sauce pan over medium-high heat and bring it to a boil. Boil for 5 minutes. Add all of the coconut cream. Stir until combined. Boil for an additional 5 minutes.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 181 (29%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 151.6mg||47 %|
|Sodium 287.4mg||10 %|
|Potassium 499.2mg||13 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 106.3g|
|Protein 8.5g||12 %|
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Calories per serving: 623
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