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This delicious dessert is a cross between a custard and a bread pudding. In fact, it starts its life as a stale french roll or baguette. This recipe is from a Costa Rican foodie website: recetasdecostarica.com but obviously, the recipes are all in Spanish! Be sure the bread is old and dry. You can personalize this recipe in so many tasty ways... try adding any of the following: 1/2 cup raisins, candied fruit or shredded coconut, 1 tsp orange zest, almond extract instead of vanilla, etc. The finised product is wonderful with a scoop of homemade vanilla ice cream and a drizzle of home-made fruit reduction (think raspberry!). Enjoy...
- Butter a baking dish, preheat oven to 350 degrees.
- Place bread into large saucepan, add milk and let stand for five minutes.
- Add vanilla, cinammon, butter and sugar to the saucepan, then bring to a boil, stirring occasionally.
- Remove from heat and let cool for five minutes.
- In separate bowl, beat eggs and set aside.
- Place bread mixture in a blender jar (fill only halfway at first, start blender). Then, with blender running, ladle rest of mixture into blender. Process till smooth and return mixture to saucepan.
- Take one cup of hot mixture and ladle slowly into beaten eggs to temper them. Then add egg mixture to saucepan. Stir well to incorporate. If adding other ingredients (raisins, coconut, etc) add now.
- Pour into prepared pan and bake for one hour or until toothpick inserted in center comes out clean. Let cool to room temp for easy cutting.