Based on recipe on iCuban
- 2 cups raisins
- 1 loaf day-old Cuban bread, cut in one-inch cubes (approximately 10 slightly packed cups) (May substitute a high quality bakery loaf — BUT NOT Wonder Bread!)
- 6 large eggs
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons dark rum
- 1 can sweetened condensed milk
- 1 stick butter, melted
- 4 cups whole milk
- Indian masala (eg: 2 cinnamon stick, 5 cardamom, 10 cloves, grated ginger, saffron, lemon peel)
- Heat the milk with the masala and let it boil for the rest of the process. Strain at the end
- Lightly butter a 9” x 13” pan.
- Take your raisins and soak them in four cups of hot water until they plump up, about 30 minutes.
- Use an electric mixer to beat the brown sugar and the eggs until creamy.
- Gradually add the sweetened condensed milk. Beat until frothy.
- Add the melted butter, strained whole milk with masala, and salt and beat until well blended.
- Add the bread cubes and let it soak until soggy.
- Preheat oven to 350º F.
- Using an immersion blender to blend it up.
- Pour the bread mix in the pan, scatter the plumped raisins among the bread
- 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.