Cuban Bread Pudding

• 1 loaf bread cuban, use a fresh loaf of bread if you can't find Cuban bread
• 4 large eggs
• 2 1/2 cup milk whole fat
• 1 cup sugar or to taste
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon ground
• 1 cup butter, unsalted melted
• 2 teaspoons dark rum
• 2 teaspoons white wine dry
• 1 cup raisins, seedless
• 1 each lemon peel, freshly grated
• 1/2 teaspoon salt

1. Beat the eggs in a large bowl.
2. Beat in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt.
3. Cut the fresh bread into one inch small pieces.
4. Add bread pieces into bowl and stir until well combined.
5. Stir in raisins.
6. Preheat the oven to 375F (190C).
7. Butter bottom of a 9-inch cake pan or a brownie pan and transfer the mixture in the dish.
8. Bake for about 1 hour or until golden brown and a toothpick inserted comes out clean.
9. Let cool in the pan on a wire rack for 20 minutes.
10. Sprinkle with powdered sugar.
11. Slice and serve warm, at room temperature or chilled.

bread cuban, eggs, milk, sugar, vanilla, cinnamon ground, butter, dark rum, white wine, raisins, lemon peel, salt

Taken from recipeland.com/recipe/v/cuban-bread-pudding-51975 (may not work)