Credit: Kristin Escolastico
Cuban Bread Pudding
Equipment
- Mixer with dough paddle.
- Covered pan
Ingredients
- 2 cups fresh milk
- 4 eggs
- 1 tsp vanilla
- 1 can condensed milk
- 1 can evaporated milk
- 2 Tbsp butter
- 1 tsp cinnamon
- ½ cup raisins mixed in a tsp. of flour.
- 2 Tbps sugar
Instructions
- Break up half a loaf of bread (any kind) into bowl.
- Pour evaporated milk over bread.
- Add melted butter to milk, vanilla, sugar, cinnamon and then pour over bread.
- Beat eggs and pour over bread.
- Pour condensed milk over bread and then mix it all up and let it rest for 20 min.
- Then add to mixer using a dough paddle.
- When done add the floured raisins and mix it in by hand.
- Pour mix into a syrup covered pan. (I use Cajeta which is a semi-fluid caramel, or you can use a Flan syrup depending on how sweet you like it.)
- Place pan in hot water bath (baño de María) and bake at 350 degrees for 1 hr. and 15 mins until fork comes out clean.
- Let rest for 1 hr. before flipping.
Video
Notes
(I use 3/4 of a 14 oz Italian loaf, but this one was made with Hawaiian bread. You can also use cinnamon raisin bread.)
**Hint**
add a little nutmeg
