![]() |
Recipe from: cubaninthemidwest Image credit: Ivonne |
Bread
Pudding
“In my house I freeze old bread, you know
the heels that no one wants, that lonely hot dog bun or dinner roll or the
leftovers of whole loaves that come wrapped in paper and the next day have
hardened. Now and then I need to make room in the freezer; that's when it's
time to make pudin de pan.” Ivonne
Ingredients:
6 cups worth
of bread cut into 1/2" cubes. (You can use fresh bread; just don't use any
bread containing seeds or nuts)
1 can
evaporated milk
1 can
sweetened condensed milk
4 eggs
1/2 cup
raisins
1 tsp.
vanilla extract
1 tsp. cinnamon
powder
1 cup sugar
for caramelizing
Instructions:
Preheat oven
to 325 degrees F
In an
aluminum bread pan over medium-low heat, melt sugar until liquefied and golden
in
color.
Carefully
tilt the pan to evenly coat the bottom and sides.
Set aside to
cool.
Cut your
leftover bread into cubes and place into a large mixing bowl.
In a blender
beat the evaporated milk, condensed milk, 4 eggs, vanilla extract and cinnamon powder.
Pour this
mixture into bowl with cut up bread, add the raisins and stir.
Let sit for a
few minutes for the bread to absorb some of the liquid.
If it appears
too dry you may add milk, if it's too wet, add bread.
Place this
mixture into the bread pan.
Place this
pan into a larger rectangular pan that is at least 2 inches deep.
Place both of
these into the oven and pour hot water into the larger pan to about half way
full.
Bake for
approximately 1 1/2 hours, until a knife comes out clean when inserted into the
center of the pudding
Let cool and
refrigerate for a couple of hours or overnight.
Use a knife
to separate the sides of the pudding from the pan. Invert onto a serving plate.
The caramel
syrup will cover the pudding.
Read
more and enjoy this amazing recipe and many more when visiting cubaninthemidwest
No comments:
Post a Comment