Recipe
Pudding with Raisins
Cuban bread pudding with raisins macerated in rum, condensed milk and caramel, baked in a water bath. A classic frugal dessert.
- Preparation20 min
- Cooking1 h 10 min
- Total time1 h 30 min
- Servings6 servings
- DifficultyMedium
Pudding is a delicious dessert with great tradition in Cuban homes. As we always say, every master has their own little book and there are multiple recipes, but this pudding with raisins and rum, although it has small variations, is very close to the traditional version in Cuba.
Ingredients
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Method
- In a small bowl, put the raisins with the rum and set aside.
- Crumble the bread and mix the crumbs with the evaporated milk, condensed milk, eggs, butter and vanilla and almond extracts.
- When the bread has softened, add the raisins with the rum and mix until everything is well integrated.
- In a pot, put the sugar over low heat to make a caramel. When ready, pour it into the mold and let it cool.
- Preheat the oven to 350 ºF (180 ºC).
- Pour the pudding batter into the caramelized mold, cover it and place it in a tray with water that covers 1/3 of the mold.
- Bake in a water bath for one hour or until, when inserting a skewer in the center, it comes out dry.
- Let it cool before removing it from the mold and serve it cold.
Original video
In Spanish
