Pudin de Pan con Platanos (Plantain Bread Pudding)
This decadently delicious dessert was invented when we found ourselves with a big batch of day old bread at Mucho Gusto. You’re gonna love this — it’s rich, but a small piece is very satisfying.
- 2 tablespoons butter
- 3 large very ripe plantains (peeled & cut into ½” slices)
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 loaf day old bread (thinly sliced)
- 1can condensed milk
- 2 eggs
- Preheat the oven to 350°, and prepare a 9”x13” baking dish or equivalent by treating it with non-stick cooking spray.
- In a skillet over low heat melt the butter, add the plantains, sugar and spices and slowly cook for about 5 minutes.
- In a large bowl whisk together the milk and eggs.
- Arrange a layer of bread slices on the bottom of the pan, then add a layer of plantain slices.
- Pour one half of the egg mixture over the top.
- Repeat layers of bread and plantain and pour the remaining egg mixture over the top.
- Bake for about 30 minutes or until golden brown.
- Cut into small pieces and serve drizzled with salsa de ron.
Significantly reduce the fat content of this dish by reducing butter to 1 tablespoon and by substituting nonfat condensed milk and eggbeaters.
VARIATION: Pudin de Pan con Coco (Coconut Bread Pudding) — In a food processor fitted with a steel blade, grind the bread into crumbs. Substitute one can of coconut cream for the plantains and 1/2 cup of flaked coconut for the dry spices. Instead of layering, combine all ingredients and spread batter into pan.