Recipe courtesy of Sysco (sysco.com/sobremesa)
Makes 4 Servings
4 (6-8) oz ramekins
4 c. medium diced Cuban bread
1 c. evaporated milk
¼ c. condensed milk
¼ c. coconut milk
3 eggs
1 c. plantain puree
1 t. ground cinnamon
1 pinch Cayenne pepper
1 t. vanilla extract
1 scoop vanilla ice cream, per serving
3 T. drizzle of warm cajeta (Mexican caramel sauce) per serving (see recipe below)
Place Cuban bread in bowl and top with milks, eggs, plantain, cinnamon, Cayenne and vanilla extract. Mix together gently until combined. Place into ramekins.
Preheat oven to 350°F. Place bread puddings into oven and bake for 10-12 min. or until toothpick removes from the center clean. Drizzle with warm cajeta and dust with powdered sugar.
Cajeta: Mexican Caramel Sauce
Makes 4 servings
10 oz. “goat” evaporated milk
1/2 c. brown sugar
1/2 c. butter
¼ tsp. Kosher salt
Place butter and sugar into a pot. Cook to nice caramel consistency. Do not stir. Allow to caramelize naturally. 5 to 7 minutes. Whisk in goat evaporated milk. Cook for 2 minutes. Finish with salt.