Cuban Cafe Bread Pudding
From jo_jo_ba 17 years agoIngredients
- 2 cups sugar shopping list
- 1/2 cup water shopping list
- 1 cup raisins shopping list
- 1 cup aged rum shopping list
- 14 1/2 oz. Cuban bread, cubed shopping list
- 6 oz. roasted cashews, chopped shopping list
- 24 Oz. 60% dark chocolate, chopped coarsely shopping list
- 6 oz. unsalted butter shopping list
- 5 cups milk shopping list
- 2 14-oz. cans sweetened condensed milk shopping list
- 4 cups espresso shopping list
- 2 tablespoons anise seed shopping list
- 8 cinnamon sticks shopping list
- 12 whole allspice berries shopping list
- 1 pinch of salt shopping list
- 10 large eggs shopping list
- 4 egg yolks shopping list
- 2 tablespoons vanilla extract shopping list
- 2 teaspoons coconut extract shopping list
How to make it
- Place sugar and water in saucepan and cook until golden caramel color. Pour into a 12 X 20 inch pan. Allow to set.
- Presoak raisins in a bowl with rum. Set raisins, bread cubes and cashews aside.
- Chop chocolate and place into a large bowl with the unsalted butter.
- Place milk, condensed milk, espresso, anise seed, cinnamon sticks, and allspice into a pot and bring to a boil.
- Lower to simmer and allow to cook 15 minutes.
- Strain steeped milk mixture into chopped chocolate. Whisk to combine and melt chocolate.
- Whisk eggs, yolks, and extracts together.
- Mix warm chocolate mixture with eggs.
- Whisk mixture back into larger chocolate bowl.
- Add the cubed bread, raisins, and cashews to custard mixture.
- Allow to soak for one hour.
- Mash to break large pieces of bread crust.
- Pour into pan and place into 350 degree oven for 35 minutes.
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