Dominican Bread Pudding
Preheat the oven to 375 degrees °F (190 °C). Make the caramel and pour it into an ungreased 9×13-inch baking dish and let it cool.
Cut the bread into small cubes and add them to a bowl. Add the milk and let the bread soak up the milk for 20 minutes.
Transfer the soaked bread to a blender and add the eggs, cinnamon, condensed milk, and vanilla and blend everything until fully combined.
There are two main variations for this recipe. The first has to do with the texture of the pudding and the second with the spices used.
– The raisins in this recipe are completely optional. – You have to leave this pudding to bake, cool, and set like a cheesecake.
If you store it inside the fridge, the pudding will last up to a week. The longer it is left uneaten, the less tasty it will be.
Any soft bread that can absorb a ton of flavor will work. The bread shouldn’t be very dense, like rye or pumpernickel bread.