Similar to French and Italian breads, Cuban bread is usually made in long, baguette-like loaves. Cuban bread is a must-have when making an authentic Cuban sandwich and to make this lovely Cuban Bread Pudding. For a fine presentation, top the bread pudding with peach slices.
Prep Time: 15 min
Total Time: 1 hr
Makes: Makes 12 servings.
Nutritional Information
Ingredients
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
Instructions
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.
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