Cuban Bread Pudding

photo by:

kraft

Como aquí en Republica d Dominicana no usamos pan cubano sino de otros tipo. Yo le hice un cambio, y utilicé pan fresco para sándwich. Me quedó muy bueno. Le regalé a m...read more

posted by

arlette34

on 2/11/2007

time

prep:

15 min

total:

1 hr

servings

total:

12 servings

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What You Need

cups milk

cups cubed Cuban bread (1-inch cubes)

eggs

1/2

cup plus 2 Tbsp. sugar, divided

1/4

cup raisins

1/4

cup PLANTERS Slivered Almonds, toasted, chopped

tsp. ground cinnamon

tsp. vanilla

1/4

tsp. salt

can (8 oz.) peach slices in juice, undrained

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

tsp. ground nutmeg

Make It

PREHEAT oven to 350°F. Pour milk evenly over bread in large bowl; stir gently. Let stand 5 min.; set aside. Beat eggs lightly in medium bowl. Add 1/2 cup of the sugar, the raisins, almonds, cinnamon, vanilla and salt; mix until well blended. Pour over bread; mix lightly. Spoon into greased 9-inch square baking pan.

BAKE 40 to 45 min. or until center is set and edges begin to pull away from sides of pan. Cool.

MEANWHILE, drain peach slices, reserving 1/4 cup of the juice; set aside. Beat cream cheese with the reserved peach juice, remaining 2 Tbsp. sugar and the nutmeg with wire whisk until well blended. Spread evenly over warm bread pudding; top with peach slices. Serve warm or chilled. Cover and refrigerate leftover bread pudding.