Carnation Recipe: My Grandmother’s Bread Pudding - Very Best Baking

click here to enter

Creative Pan Cookies

Cookies & Cream Fudge

Homemade Pie Crust Recipe

enlarge photo

no ratings

My Grandmother’s Bread Pudding

Life is Richer with CARNATION®

Level: Intermediate

This recipe inspired by our Circle of Friends member, M. Curbelo Cal from Uruguay, was the first dessert she prepared with her grandmother decades ago and is still a favorite today with family and friends. This Latin-American-style bread pudding is similar in texture and preparation to flan. Laced with raisins and cinnamon, the pudding is inverted before serving to reveal a luscious caramel sauce.

Prep: 20 min

Cooking: 55 min

Cooling time: 1 hrs 30 min cooling

Yields: 12 servings

Ingredients

1 cup granulated sugar
3/4 cup water, divided
1/8 teaspoon cream of tartar
6 slices day-old bread with crusts (about 6 oz.), torn up
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
3 large eggs, lightly beaten
4 ozs. cream cheese, cut into pieces
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup raisins

conversion calculator

Directions

PREHEAT oven to 350º F.

PLACE sugar, 1/2 cup water and cream of tartar in 4-cup microwave-safe glass measure.* Heat on HIGH (100%) power for 7 to 9 minutes, stopping every few minutes (Do not stir!) or until mixture turns golden brown (Sugar mixture will boil rapidly. As mixture gets hotter, check more frequently, as it will turn golden fast!). Using a potholder, quickly and carefully pour sugar mixture onto bottom of 9 x 2-inch-round cake pan. Holding the pan with potholders, care swirl around bottom and sides to coat.

COMBINE bread, evaporated milk, sweetened condensed milk, eggs, remaining 1/4 cup of water, cream cheese, vanilla extract and cinnamon in large bowl. Let soak for 5 minutes. Place mixture in blender; cover. Pulse a few times until blended.

POUR batter into prepared baking pan. Sprinkle raisins onto batter (most of the raisins will sink). Place baking pan in larger pan; fill pan with hot water to a depth of 1 inch.

BAKE for 55 to 60 minutes or until knife inserted near center comes out clean. Remove pan from water. Cool on wire rack for 1 1/2 hours. Cover; refrigerate for at least 4 hours or overnight.

TO SERVE: Let pan sit in hot water for a minute. Remove from water. Run small spatula around edge of flan. Invert serving platter over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce.

*NOTE: If a 4-cup measure is not available, sugar mixture can be prepared in large, microwave-safe glass bowl. Follow instructions as stated for glass measure; some additional time may be necessary. Watch carefully!

TIP:
• Sugar mixture can also be prepared on stovetop. Place sugar, 1/2 cup water and cream of tarter in medium, heavy-duty saucepan. Heat over medium-high heat for 25 to 30 minutes (Do not stir!) or until mixture turns golden brown. As mixture gets hotter, check more frequently, as it will turn golden fast.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

My Notes

Click here to add your own note.

Recipe Reviews

Read all reviews

Chocolate Tasting Tips
More Baking 101 Videos

NUTRITION FACTS
Amount Per Serving 12 servings
Serving Size 1/12 of recipe
Calories 320
Calories from Fat. 90
% Daily Value
Total Fat 10g	15%
Saturated Fat 6g	30%
Cholesterol 80mg	27%
Sodium 200mg	8%
Carbohydrates 50g	17%
Dietary Fiber 1g	4%
Sugars 40g
Protein 8g
Vitamin A	6%
Vitamin C	0%
Calcium	20%
Iron	6%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

Unless noted to the contrary, all trademarks and other intellectual property on this site are owned by Société des Produits Nestlé S.A., Vevey, Switzerland or used with permission.