Alejandro’s Puerto Rican Food:

Bread Pudding with Raisins

Serves 12 (9x12 pan, 350/1 hr. 25 mins.)

 1 lbs. of Puerto Rican (Cuban) Bread Sliced & Quartered

 2 cups of Brown Sugar
 1 can of evaporated milk
 1 can of coconut milk
 1 cup of whole milk
 I cup of water ,
 3 eggs (beaten)
 1 stick of butter (Almost completely melted)
 I cup of raisins
 1 tablespoon of vanilla
 ½ teaspoon of salt
 ½ teaspoon of ground ginger

Directions:

1. In a large pot add the following:

 Evaporated Milk, Coconut Milk, Regular Milk & ½ of the water.
2. Add all the dry ingredients and mix well.
3. Add quartered bread and fold it into the liquid until all the bread is soaked. Let stand for 30
mins.
4. In a medium bowl soak the raisings for 30 mins. With the remaining ½ cup of water.
5. After 30 minutes mix bread mixture with a wooden spoon. Determine if you want a
smoother texture and mix with a hand mixer. I prefer the wooden spoon. Add the raisins
with the water they soaked in.
6. Add eggs & melted butter. Mix in.
7. Bake at 350 degrees for an hour and 25 minutes on a greased pan.
8. Remove from oven a let it completely cool. Only after it has cooled will it achieve the right
consistency.

* Don’t be scared if the mold looks very full. The pudding will not rise. It will actually
decrease in size as it cools. Enjoy… I LOVE this recipe. It finally WORKED.