Bread Pudding By Mari

Photo: Mari

Ingredients

Ingredients:

12 slices bread, cubes (4 cups diced bread)

3 cups evaporated milk

1 cup whole milk

1 cup cream (or more evaporated milk)

3/4 cup white sugar

1/2 cup butter, softened

1/2 cup raisins

1 tablespoon cinnamon

5 eggs

1 teaspoon vanilla

1 pinch salt

For the caramel:

3/4 cup brown sugar + 3 tablespoons water

Juice of 1 lemon

Preparation

Grease a baking pan 3 inches high and about 8 x 10. Pre-heat the oven to 350 degrees F (180 ° C)

With 3 / 4 cup brown sugar + 3 tablespoons water and the juice of 1 lemon to make a caramel to cover bottom of pan. When cooking do not leave unattended, because this tends to overflow.

Coat the bottom of pan with caramel and sprinkle with 2 tablespoons of brown sugar and some raisins.

Add raisins to bread. Mix the eggs with white sugar and beat until fluffy. Set aside.

Mix the milk with cinnamon, vanilla, butter and salt. Heat the milk and when a boil turn off heat. Reserve one cup for later use. Mix a little milk with beaten eggs to temper and add to diced bread. Place covered in refrigerator for 1 hour.

Remove from refrigerator and add the reserved cup of milk.

Bake for 45 - 50 minutes in double boiler. Check the pudding with a clean knife; if it does not stick to the knife, bring out of the oven. Leave to cool before removing from pan. Serve cold.

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About

A good meal is not complete without a good dessert. The Bread Pudding is a delicious homemade dessert that is perfect for when you have extra bread and do not know what to do with it or when you have a good bread and want to make a delicious dessert.

This recipe can be doubled easily!

http://mariscakes.blogspot.com/2010/01/pudin-de-pan.html#googtrans/es/en