4 recipesApp.recipe.ingredients.compositeField.unit.options.N/A (6-8) oz ramekins
4 cup(s) medium diced Cuban bread
1 cup(s) evaporated milk
1/4 cup(s) condensed milk
1/4 cup(s) coconut milk
3 recipesApp.recipe.ingredients.compositeField.unit.options.N/A eggs
1 cup(s) plantain puree
1 teaspoon(s) ground cinnamon
1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A pinch Cayenne pepper
1 teaspoon(s) vanilla extract
1. Place Cuban bread in bowl and top with milks, eggs, plantain, cinnamon, Cayenne and vanilla extract. Mix together gently until combined.
2. Place into ramekins.
3. Pre heat oven to 350°F.
4. Place bread puddings into oven and bake for 10-12 min. or until toothpick removes from the center clean.
5. Dust top of bread puddings with powdered sugar.
Garnishes per 1 serving
1 scoop vanilla ice cream
3 T. drizzle of warm Mexican caramel sauce, cajeta