Glenn: The perfect pudin de pan is warm and slightly gooey and bathed in fragrant cinnamon spice.
Raúl: This is a dish that is best served right out of the oven! It never tastes better than that.
Glenn: To serve, we like to add a little lightly sweetened warm cream -- and we mean real cream, not the fake stuff.
Jorge: Sometimes ...
Raúl: ... more often than not ...
Jorge: ... we like to add a little rum to our cream, for an added kick
Glenn: The adults will especially enjoy the special rum sauce that really makes this dish sing!
Bread pudding with a kiss of rum.
INGREDIENTS:2 cups raisins
Preheat oven to 350º F.
Take your raisins and soak them in four cups of hot water until they plump up, about 30 minutes.
Use an electric mixer to beat the white sugar, brown sugar, and the eggs until creamy. Gradually add the sweetened condensed milk and evaporated milk. Beat until frothy.
Add the melted butter, whole milk, cinnamon, nutmeg, and salt and beat until well blended.
Lightly butter a 9” x 13” pan. Arrange the bread cubes in the pan, scatter the plumped raisins among the bread, and slowly pour in the milk mixture
Bake in the oven for about one hour. You can tell its is done when the entire top puffs up and a knife inserted in the middle comes out clean.
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For a simple dish, serve with some slightly sweetened warm whipping cream. For special occasions, serve with this incredible warm rum sauce!
Whisk the sugar and cream together until the sugar is dissolved and the cream starts to thicken somewhat. Blend in the dark rum with the whisk. Pour into a large sauce pan and heat, stirring constantly, until the mixture just begins to bubble -- but NOT boil. Reduce heat to low, simmer uncovered for five minutes. Remove from heat. Stir in the butter and serve immediately over warm bread pudding.
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