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Puerto Rican Bread Pudding With Condensed Milk
Puerto Rican Bread Pudding With Condensed Milk. 3 loaves of week old french bread* 1 liter of milk (just over 1 quart) 2 eggs. Bread pudding (cuban style) | cuban.
Place into the oven at 350°f for 1 hour 20 minutes or until golden brown. Add milk, vanilla, spices, and salt. Pour the rice into a low serving dish or platter.
Bread Pudding (Cuban Style) | Cuban.
This can be french bread, puerto rican pan criollo, sandwich bread, etc. Whisk until the mixture is fully combined. 5 add the melted butter, raisins and if you want, some.
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The result should be somewhat thicker with little lumps. Pour the egg/milk mixture over the bread. Bread can be fresh or preferably one or two days old.
In A Separate Bowl, Whisk The Eggs, Milks, Vanilla Extract, Salt, Granulated Sugar, Spices, And Melted I Can't Believe It's Not Butter!®.
You can pour the mix into simple plastic cups or popsicle molds if you have them. Then, mix in milk, eggs, coconut milk, sugar, vanilla and raisins and break up the chunks of bread until mixture looks like a cake batter. Our grandmas were always wise when saying we should keep old bread because they knew we could use the bread crumbs to make delicious dishes like this one.
3 Add The Evaporated Milk.
Stir until ingredients are combined. Add milk, vanilla, spices, and salt. Place into the oven at 350°f for 1 hour 20 minutes or until golden brown.
Sprinkle With Ground Cinnamon If Desired.
Fill the outer dish with hot water to 1 inch depth. Warm the mixture just until it starts to steam and small bubbles form where the liquid meets the side of the pan. 1 preheat the oven to 350 f.
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