Cuban Bread Pudding (Pudín de Pan)
by Cuban Chef
This is the Cuban version of Bread Pudding, with lots of raisins and very sweet.
Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.
Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done.
Cut into small slices. Sprinkle some powdered sugar on top and serve warm.
1 Each Loaf of Cuban bread
1 Whole eggs
2 1/2 Cup Milk
1 Cup Granulated sugar
2 Tspn Vanilla extract
1 Tspn Cinnamon
1 Cup Butter (melted)
2 Tspn Dark Rum
2 Tspn Vino seco (dry white wine)
1 Cup Raisins
1 Grated peel of lemon
1/2 Tspn Salt