Description
A bread pudding so moist with a smooth texture that will definitely satisfy a sweet tooth.
Scale
Ingredients
- 1 pound 100% Whole, Wheat Bread, Shredded with crust
- 3 cups skim milk
- 1 can (12 ounces) evaporated milk
- 1¼ cups sugar
- 4 eggs
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup soft margarine made with olive oil
- 1 cup seedless raisins
Instructions
- Grease large bundt pan with soft margarine
- Place shredded bread in bowl and pour skim milk and evaporated milk evenly over bread.
- Let bread soak for 3 minutes.
- Shred bread again into smaller pieces with your hands.
- Add the remaining ingredients. Stir until a smooth texture is formed.
- Pour bread batter into the greased bundt pan.
- Bake at 350°F for one hour.
- Test for doneness with a toothpick. If the toothpick comes out clean, bread pudding is ready.
- Let stand to cool before removing bread pudding from bundt pan.
Notes
You can serve the bread pudding with rum caramel sauce: ½ cup sugar, ¼ cup soft margarine and ¼ cup white rum. In a small saucepan, add all the ingredients and cook until the sugar is caramelized. Pour over bread pudding on top if you so desire.
- Category: Dessert
- Cuisine: Puerto Rican
Keywords: Bread Pudding