- ½ pound of bread of your choice
- 4 eggs
- 1 cup of raisins
- 1 cup of sugar
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 2 cups evaporated milk
- 1 can of condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 50 grams of butter
- 2 ounces of Havana Club Rum
For this recipe, the ideal is to use day-old bread, as it is a recipe for use.
In a small bowl, put the raisins with the rum and set them aside.
Crumble the bread. Mix the crumbs with the milk, eggs, butter, vanilla and almond essences. When the bread softens, add the raisins and rum. All elements must be well integrated.
In a saucepan, put the sugar over low heat to make a caramel. When it is ready, pour it into the mold and let it cool.
Preheat oven to 350ºF.
Put the pudding batter in the mold, cover it and place it in a tray with water, covering 1/3 of the mold. It should be cooked in a bain-marie for one hour, at an oven temperature of 350ºF (180ºC) or until a toothpick inserted in the center comes out dry. On this occasion it was made in the oven, but it can also be made in a pressure cooker which takes approximately 35 minutes or in a common casserole which can take approximately an hour.
Let it cool before removing it from the mold and serving cold.
Enjoy this Cuban dessert.