Friday, December 04, 2009

Pudin (Cuban Bread Pudding)


2 loaves of day old Cuban Bread (can use any day old bread)
1 can of evaporated milk
1 can of sweeten condensed milk
1 egg
1 small box of raisins
1 cup of sugar
2 cups of water
1 can of coco rallado (grated coconut flakes in extra heavy syrup this stuff is really sweet)

Let the bread dry out overnight in a bowl covered with a dish towel.

Take the sugar and water and put in a sauce pan on high to make the caramel the color of the cooked sugar should be a dark caramel color.

Pour the caramel into a Pyrex container or a spring form pan.

In the bread bowl pour the can of evaporated milk, sweeten condensed milk and the egg and raisins. Stir mixture until incorporated

Pour mixture into the Pyrex loaf pan and cover with foil, pierce the top of the foil with a knife to let steam escape while cooking. Place the loaf pan inside the crock pot pour water into the sides of the crock pot until it’s half way up the loaf pan, cook on high for 4 hours. This can be done in the oven, same concept set the oven temp at 450 and cook for 35 mins.

You can check the if its ready by inserting a knife in the center if it comes out clean your done.

Chill the pudin in the fridge for two hours, then serve with coco rallado over it. You can omit the coconut flakes, but the troops at my house think it add that extra something.


Delighted Hands said...

Mmmmmmm, it looks delicious!

Meg in Nelson said...

Looks like a Must Try this Christmas!

Leigh said...

This looks really yummy. I'm curious though, does Cuban cooking use a lot of coconut? Coconut oil? I'm assuming coconuts grow on Cuba (?)


Leigh, coconut is not used often in savory cooking but there are a few sweets that just aren't right unless this syrupy coconut is on top. My husband loves in on top of flan and even on guava paste, cream cheese and cuban bread sandwiches which are called mata hambre (ambre)"hunger killer". The latter is really an aquired taste since it's soooo sweet it makes my teeth ache.