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Desserts

Cuban Bread Pudding

Cuban Bread Pudding recipe
photo by:kraft
Cuban bread gets a sweet and creamy combination of sliced peaches and cream cheese in this easy bread pudding recipe.
time
prep:
15 min
total:
1 hr
servings
total:
12 servings
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What You Need

2
cups  milk
4
cups   cubed Cuban bread (1-inch cubes)
3
 eggs
1/2
cup  plus 2 Tbsp. sugar, divided
1/4
cup  raisins
1/4
cup  PLANTERS Slivered Almonds, toasted, chopped
1
tsp.  ground cinnamon
1
tsp.  vanilla
1/4
tsp.  salt
1
can  (8 oz.) peach slices in juice, undrained
1
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.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portion size.
Substitute
Substitute cubed French bread for the Cuban bread.
Creative Leftovers
This recipe is perfect for using any day-old bread you might have at home.
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