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Pan Dulce Pudding with La Lechera Rum Sauce

Pan Dulce Pudding with La Lechera Rum Sauce
Makes:
10
Prep Time:
20
minutes
Total Time:
60
minutes
Pan Dulce Pudding with La Lechera Rum Sauce is a tasty variation of a classic bread pudding recipe. The rum sauce adds an extra flavor flair that you'll enjoy. This Mexican inspired recipe is great for special entertaining.

In this recipe:


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Ingredients:

  • 1 can (14 ounces) NESTLÉ LA LECHERA 50% Less Sugar Sweetened Condensed Dairy Product, divided
  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream
  • 3 tablespoons rum
  • 5 Mexican sweet breads (pan dulce), sliced horizontally in half
  • 1/2 cup raisins
  • 1 1/2 cups milk
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • Powdered sugar

Directions:

COMBINE 1/2 cup La Lechera, media crema and rum in medium bowl; set aside.

PREHEAT oven to 350° F. Grease 2-quart baking dish.

PLACE one layer sweet bread slices on bottom of prepared dish. Sprinkle with half the raisins. Repeat process with remaining bread slices and raisins.

PLACE milk, cinnamon, remaining La Lechera and eggs in blender; cover. Blend until smooth. Pour over sweet bread in dish. Let stand for 10 minutes, pressing down on bread.

BAKE for 30 to 35 minutes or until set and bubbly. Sprinkle with powdered sugar and serve warm with La Lechera Rum Sauce.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Pan Dulce Pudding with La Lechera Rum Sauce

    Ingredients

    • 1 can (14 ounces) NESTLÉ LA LECHERA 50% Less Sugar Sweetened Condensed Dairy Product, divided
    • 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream
    • 3 tablespoons rum
    • 5 Mexican sweet breads (pan dulce), sliced horizontally in half
    • 1/2 cup raisins
    • 1 1/2 cups milk
    • 1 teaspoon ground cinnamon
    • 4 large eggs
    • Powdered sugar

     

    Directions

    COMBINE 1/2 cup La Lechera, media crema and rum in medium bowl; set aside.

    PREHEAT oven to 350° F. Grease 2-quart baking dish.

    PLACE one layer sweet bread slices on bottom of prepared dish. Sprinkle with half the raisins. Repeat process with remaining bread slices and raisins.

    PLACE milk, cinnamon, remaining La Lechera and eggs in blender; cover. Blend until smooth. Pour over sweet bread in dish. Let stand for 10 minutes, pressing down on bread.

    BAKE for 30 to 35 minutes or until set and bubbly. Sprinkle with powdered sugar and serve warm with La Lechera Rum Sauce.

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