I walked into a Cuban restaurant one day, and rolled out having had the most satisfying meal of good country food. The meal, which featured lots of things like black beans and rice, fried plantain, and so on, ended with a sensational bread pudding. The pudding had a dense, heavy texture that appealed to me. Later, I tried to duplicate the pudding I’d eaten and this recipe is the result. I figured out that the only way to recreate the texture of the restaurant pudding was to use bread crumbs instead of cubed
bread or slices.
Ingredients
- 4 eggs, slightly beaten
- ½ cup (125 ml) sugar
- pinch of salt
- 3 cups (750 ml) warm milk
- 2 tbsp (30 ml) melted butter
- 2 tsp (10 ml) vanilla
- ½ cup (125 ml) tinned crushed pineapple with juice
- 2 cups (500 ml) soft bread crumbs
How to Make It
- Preheat oven to 350 F (180 C). Combine eggs, sugar, and salt in bowl. Slowly stir in warm milk and butter. Add vanilla, pineapple and juice, and bread crumbs. Mix well. Pour into greased loaf pan. Pour hot water into a roasting tray and set loaf pan in water. The water should reach halfway up sides of pan. Place in oven and bake for 1 hour and 15 minutes.
- Remove from oven and let cool. When pudding has set, carefully turn pan over and tip it out. The pudding can then be sliced and served with whipped cream.