Bread Pudding

I remember mom often baked Bread pudding for our unsold or returned stale bread. So, after making sure that the bread chosen had no molds, I would trim the sides of the bread (I didn’t want to use them) and cut them into 1/2 inch cubes.

4 cups bread, cut into small cubes
4 cups evaporated milk (I used a 1:1 ratio — that is, 2 cups evaporated milk and 2 cups water; but you can use “pure” evaporated milk so that you can have a leche flan “feel” to the pudding)
1/3 cup sugar for caramelization (for the baking pan)
1-1/3 cups sugar
4 eggs, beaten with a fork (at room temperature)
2-1/2 tbsps. margarine, melted (melt in your microwave beforehand; set aside to cool down)
1/4 tsp. vanilla (or more)
3/4 cups raisins
Optional: you can add chopped candied fruit and some nuts also. When you do this, add a little more milk to the mixture (to prevent drying due to the added ingredients).

Pre-heat your oven to 350 degrees Fahrenheit.

1. Soak the bread cubes in the milk mixture for at least one hour. (I used to soak it overnight and refrigerate the mixture)

2. Caramelize the 1/3 cup sugar in a 9″ x 5-1/2″ loaf pan.

Do this on the stovetop (if a gas flame) or in the oven. See Leche Flan recipe for complete instructions.

3. Add the rest of the ingredients to the soaked bread mixture: sugar, eggs, melted margarine, vanilla, and raisins.

4. Pour the mixture into the “caramelized” pan.

5. Set the mixture in the baine marie (see Leche Flan recipe for complete instructions) or in a pan of water. Steam in a pre-heated over for an hour or until the toothpick test says it’s done.