February 19, 2017

Easy Bread Pudding (Budin De Pan)

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Easy Budin De Pan (Bread Pudding)
Prep Time 20 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Take your raisins and soak them in four cups of hot water until they plump up, about 30 minutes. Alternatively, raisins can be soaked overnight in rum or whiskey. (If soaking overnight, the raisins don't have to be soaked in water).
  2. Use an electric mixer to beat the white sugar, brown sugar, and the eggs until creamy. Gradually add the sweetened condensed milk and evaporated milk. Beat until frothy.
  3. Add the melted butter, whole milk, cinnamon, nutmeg, and salt and beat until well blended.
  4. Lightly butter a 9” x 13” pan. Arrange the bread cubes in the pan, scatter the plumped raisins among the bread, and slowly pour in the milk mixture
  5. Bake in the oven for about one hour. You can tell its is done when the entire top puffs up and a knife inserted in the middle comes out clean.
Recipe Notes
  • If you don't like raisins, you don't have to add them. Proceed with the instructions - just omit the raisins.
    Also, you can use prunes or dates instead of raisins.
  • You can use bread that is more than a 1 day-old for the recipe as well (2 - 5 days old).
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Snowball Cookies

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Snowball Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cream (with mixer or by hand) 2 cups of room temperature butter, 3/4 cup of sugar and 1 teaspoon of salt.
  2. Add 6 teaspoons of vanilla, 4 cups of Wondra flour and 4 cups of chopped pecans.
  3. Roll the dough into small balls similar to the size of a donut hole, grape or gum drop.
  4. Bake them at 250 degrees for 40 to 45 minutes.
  5. Immediately after they come out of the oven, roll each individual cookie in a bowl full of sifted powdered sugar.
Recipe Notes
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Pastel Tres Leches de Calabaza

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Pastel Tres Leches de Calabaza
Recipe Provided By Leche De Florida (Florida Dairy Farmers)
Instructions
  1. Calienta el horno a 350 °F (325 °F para un molde oscuro o antiadherente). Rocíe con spray de especial para cocinar en el fondo y los lados de un molde de 13 x 9 pulgadas.
  2. En un tazón o recipiente grande, bata los ingredientes para el pastel con una batidora eléctrica a baja velocidad durante 30 segundos, y luego a alta velocidad durante 2 minutos, raspando el tazón ocasionalmente. Vierte en el molde.
  3. Hornea de 29 a 35 minutos o hasta que, al insertar un palillo de dientes de madera en el centro, salga limpio. Deje reposar durante 5 minutos. Haz perforaciones en la parte superior del pastel caliente cada 1/2 pulgada con un tenedor de dientes largos, limpiando el tenedor ocasionalmente para evitar que se pegue.
  4. En un tazón grande, mezcle las leches, ponche y especie. Vierta lentamente sobre el pastel. Tape; refrigere durante aproximadamente 3 y 4 horas o hasta que el pastel absorba la mezcla de leches.
  5. Prepare el betún batiendo la crema para batir, la azúcar pulverizada y la especie de pastel de calabaza con una batidora eléctrica a velocidad alta hasta que picos suave formen. Agregue el queso creama y continúe batiendo por un minuto. Cubra el pastel con el betún de crema batida y queso. Refrigere el pastel por al menos 3 horas o durante toda la noche. Espolvorea el pastel con especie de pastel de calabaza antes de servir. Guarde tapado en el refrigerador.
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