Bread Pudding

Family recipes are the best recipes. They’re full of memories and flavor, and are uniquely “yours.” It’s something to make for your friends and family, and a recipe to share with those you trust. This recipe comes from my Abuela, who passed this delicious bread pudding recipe down to my mother, and then to me. It is AMAZING, and will guarantee to be the highlight of any dinner!

Ingredients:

1 1/2-2 loafs of bread, no seeds or nuts
3-6 cups of whole milk
1 can of evaporated milk, 12 oz
1 can of condensed milk, 14oz
1 cup of dark rum
2 tbsp of melted butter
2 eggs
Sugar to taste
Pinch of salt

Preparation:

1. Preheat oven to 350 degrees.

2. Coat a large baking pan with grease and flour, and place in the refrigerator until the mixture is ready to go into the oven.

3. In an extra large bowl crumble 1 1/2 loaves of bread.

4. Add the evaporated and condensed milk to the bread, and stir.

5. Add 3 cups of whole milk, and continue stirring. You should look for a fluid consistency. If it’s not fluid enough, proceed by adding one cup of milk at a time until you get the desired consistency.

6. Add the butter and mix thoroughly.

7. Proceed by adding the rum and sugar. Taste as you go, to check for booziness and sweetness.*

8. After achieving the precise consistency and flavor, add the eggs and mix well into the mixture.

9. Pour mixture into the greased and pre-coated baking pan, and place pan in the oven. Bake for approximately 50 minutes to 1 hour, or until your toothpick or knife comes out clean when inserting it to the center of the pudding. After 30 minutes of baking, open the oven and turn the pan around, for a more even bake.

Preserve in the refrigerator and enjoy hot or cold!

*Substitute rum for 3 tsp of good vanilla extract or 2 tsp cinnamon extract if feeding it to children.

**If you are vegan, substitute whole milk for oat milk, evaporated milk for coconut evaporated milk, condensed milk for coconut condensed milk, regular butter for plant based butter and eggs for aquafaba.