- ½ pound of bread of your preference
- 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 ideal to use bread from the day before, as it is a recipe for using up leftovers.
In a bowl, place the raisins with the rum and set them aside.
Crumble the bread. Mix the crumbs with the milk, eggs, butter, and vanilla and almond essences. When the bread softens, add the raisins and the rum. All elements should be well integrated.
In a saucepan, place the sugar over low heat to make caramel. When it's ready, pour it into the mold and let it cool.
Preheat the oven to 350ºF.
Place the pudding mixture in the mold, cover it, and place it in a tray with water that covers 1/3 of the mold. It should be cooked in a water bath for one hour at an oven temperature of 350ºF (180ºC) or until a toothpick inserted in the center comes out dry. This time it was made in the oven, but it can also be made in a pressure cooker, which takes approximately 35 minutes, or in a regular pot, which can take about an hour.
Let it cool before taking it out of the mold and serve it cold.
Enjoy this Cuban dessert.