Customer Service and Sales Support Leadership Recipe Book

Dominican Bread Pudding Laura Larrea, Account Services Supervisor, Honduras

INGREDIENTS  2 1/2 cups of evaporated milk  2 large eggs  2 tsp of vanilla extract  1 tsp of cinnamon powder  1/2 tsp of grated ginger root or ginger powder  1/2 tsp of clove powder  1/4 tsp of salt  1/2 cup of brown sugar  3 cups (5 oz [142 gr]) of day-old bread cut into small cubes  1/4 cup of golden and dark raisins or whichever you have  1/3 cup of softened butter  RUM 3 tablespoons DIRECTIONS Step 1: Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.

Step 2: Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread is soaked in the milk. Add the butter and stir until it melts and mixes completely. Remove from heat. Step 3: Mix bread and eggs: Add the bread to the milk, rum and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan. Step 4: Prepare the baking pan: Butter a 6-cup baking pan (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat. Step 5: Bake: Bake in a preheated oven at 400 ° F [200 ° C] for 35 minutes, or until you insert a toothpick, and it comes out clean.