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Puerto Rican Bread Pudding 1
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1 loaf sliced white bread
1 can evaporated milk
1/2 cup milk
6 eggs
1 cup sugar
2 tsp. vanilla
2 tsp. cinnamon
dash of salt
1 stick butter
1 cup raisins
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caramel(optional)
1 cup sugar
1 Tbls. water
Boil the water and the sugar until caramel and a dark golden color forms. Put it in a round pan
or a rectangular mold (the ones you use for cake)and set aside.
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Mix the eggs, sugar, milks, salt, vanilla and cinnamon in a blender. Pour into a deep bowl. Crumble the bread with your fingers and add to the mix.
Melt the butter stick and add to the bread mix, mixing well. Set aside well-covered for 10 minutes until the bread soaks.
With a fork, work the bread until it forms a cream with some lumps. Add the raisins and put in the pan with the caramel.
Put it in a preheated oven at 350 degrees F. over a bigger pan with water. Cover it with aluminum foil and bake for 20 minutes. Retire
the foil and bake 25 minutes longer or until done. It should be golden brown, and when you introduce a knife in the center the knife should come out clean.
Note: If you don't want to use the caramel you should grease the pan with butter, abundantly and don't put it on the pan with water.
Take out of the oven and let cool.
Pudding 2- is with coconut milk instead of evaporated milk.
Pudding 3- you add 1 cup oatmeal to the pudding with the milk.
All three versions are delicious!
If you prepare the pudding with caramel,when you turn it upside down, you can add cherries or strawberries to garnish.
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Preparation Time: 20 mins. |
Serves: 10 |
| Recipe Origin: Puerto Rico |
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Submitted by: |
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Ruth
Maryland
United States |
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| This recipe has been viewed 35716 times. |
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