Recipe of Eric Ripert Raisin Bread Pudding /Budín de pan con pasas

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, raisin bread pudding /budín de pan con pasas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Raisin Bread Pudding /Budín de pan con pasas is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Raisin Bread Pudding /Budín de pan con pasas is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook raisin bread pudding /budín de pan con pasas using 10 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Raisin Bread Pudding /Budín de pan con pasas:

1. Get 1 1/2 loaf French Bread or Italian
2. Make ready 1 can Carnation Evaporated milk
3. Take 1 cup Water
4. Take 1 cup Regular Milk not fat free
5. Get 2 tbsp Vanilla
6. Prepare 2 cup Sugar
7. Get 1 can sweetened condensed milk
8. Prepare 1 tbsp Cinnamon
9. Get 1/2 cup Raisins
10. Take 1/2 cup Butter

Steps to make Raisin Bread Pudding /Budín de pan con pasas:

1. Directions: - There should be enough bread to make a Medium pan. - Pour the 1 can of Evaporated Milk over bread, refill it with water and add to bread. Add milk, vanilla, cinnamon, raisins, sugar and the butter. - Mix all together real good, making sure the sugar is well dissolved into the bread mixture. - Let stand for about 15 minutes or so to allow bread to soften and soak up most of the milk. The texture should be a slightly wet mush. You can either use Non stick spray or butter to coat the pan evenly. Then lightly sprinkle the top with more cinnamon it's Optional. Place pan in oven and bake at 350°F for about 1 hour and 15 minutes depending on your oven check frequently until knife inserted comes out clean. Once done let stand and cool off. Enjoy :)

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