- ½ pound of bread of your choice
- 4 eggs
- 1 cup of raisins
- 1 cup of sugar
- 1 teaspoon of ground cinnamon
- 1 pinch of salt
- 2 cups of evaporated milk
- 1 can of condensed milk
- ½ teaspoon of vanilla extract
- ½ teaspoon of almond extract
- 50 grams of butter
- 2 ounces of Havana Club Rum
For this recipe, it's best to use yesterday's bread, as it's a way to make the most of leftovers.
In a small bowl, place the raisins with the rum and set them aside.
Crumb the bread. Mix the crumbs with the milk, eggs, butter, vanilla, and almond extracts. When the bread softens, add the raisins and rum. All the ingredients should be well combined.
In a pot, place the sugar over low heat to make a caramel. Once it's ready, pour it into the mold and let it cool.
Preheat the oven to 350°F.
Place the pudding mixture into the mold, cover it, and set it in a tray of water, ensuring that the water covers one-third of the mold. It should be cooked in a water bath for one hour at an oven temperature of 350°F (180°C), or until a toothpick inserted in the center comes out dry. This time, it was baked in the oven, but it can also be made in a pressure cooker, which takes about 35 minutes, or in a regular pot, which may take approximately one hour.
Let it cool before removing it from the mold and serve it chilled.
Enjoy this Cuban dessert.