Bread Pudding

A holiday classic enjoyed in Latin America and around the world.

  • Servings 4-6
  • 90
  • Medium

Recipe

Ingredients

  • 1 1/4 lb. French Rolls
  • 2 tbsp. Butter
  • 4 cups Milk
  • 3/4 cup Sugar + 3/4 cup Sugar for caramel
  • 5 Eggs
  • Zest of 1 Lemon
  • 3 tbsp. Vanilla Extract
  • 1/2 cup Raisins
  • Dulce de Leche, for garnish

Directions

  1. Break apart the French rolls into small pieces and soak in milk for at least 1 hr., until the bread becomes mushy and paste-like.
  2. Beat the eggs with sugar, vanilla extract, lemon zest, and raisins. Incorporate with the milk and bread and mix.
  3. Make a caramel melting 3/4 cup of sugar with the butter in low heat. Transfer to a bundt baking mold coating evenly.
  4. Pour the pudding mix into the baking mold and double boil for 1 hr. at 350° F.
  5. Allow to cool down before serving with a spoonful of dulce de leche.

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