Bread Pudding (Pudín)

One of my favorite desserts is bread pudding. While there are probably hundreds of bread pudding recipes, my hope is that you will not hesitate to try this one. It is usually a hit at family gatherings, and my hope is that it will be a hit with you as well. Enjoy!

• Preheat Oven to 350 degrees

Caramel

• 1 cup of sugar
• 1/2 cup of water

Bread Pudding

• One 20 oz loaf of sliced white bread
• Two 12 oz cans of evaporated milk
• One 15 oz can of coconut cream
• One 14 oz can of sweetened condensed milk
• 1/3 cup of dark rum
• Two 1.5 oz boxes of raisens
• Powdered cinnamon to taste

Caramel:

Begin by making the caramel. Pour the sugar and water into a sauce pan and cook under medium heat (undisturbed) until the mixture turns into a golden caramel and pour into a 9 x 13 inch pan.

Bread Pudding:

Begin by breaking up the bread slices as finely as you can then mix all of the remaining ingredients sprinkling your mixture with cinnamon.

Pour your pudding mixture into your caramelized pan. Then prepare a waterbath by taking another larger pan and pouring approximately 2 inches of water into it and place that pan into the oven first. Take the pan containing the pudding mixture and place that pan into the larger one in the oven and allow to bake for about 45 minutes or until you can stick a tookpick into it and it comes out clean.

When you remove the bread pudding from the oven, cut up into squares.