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Receta Puerto Rican Bread Pudding
by CookEatShare Cookbook

Puerto Rican Bread Pudding
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Ingredientes

  • 2 cans evaporated lowfat milk
  • Raisins (as many or possibly couple as desired)
  • 1 stick butter, melted
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon salt
  • 1 to 2 c. sugar (or possibly to taste)
  • 2 large eggs
  • 1 can cream of coconut
  • 1 quart. regular lowfat milk
  • 1 1/2 loaves bread or possibly equivalent (preferably old or possibly stale bread)
  • Cinnamon pwdr (optional)

Direcciones

  1. First, break up bread into small pcs. Add in evaporated lowfat milk, large eggs, vanilla, salt, butter, coconut lowfat milk. Mix well with a wooden spoon, then add in regular lowfat milk and sugar. Mix again. Then add in raisins and cinnamon. (Be sure to separate the raisins if clumped together.)Use non-stick spray or possibly grease pan with butter. Pour into rectangular large pan (like a lasagna pan, not aluminum ones). Bake at 350 degrees for 1 hour or possibly till toothpick comes up clean from center. Cool. May store at room temperature or possibly chill. Cut into square pcs. May be served with whipped cream on top.